Tsam-thuk (tsampa Soup)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4-5
• 1 cup barley flour, dry roasted in a skillet until golden
• 1/2 small daikon radish
• 6 cups beef broth
• 2 tablespoons peanut oil or 2 tablespoons butter
• 1/2 medium onion, thinly sliced
• 3/4 lb boneless beef round steak, cut into 1/4-inch wide strips
• 2 -3 cups water
• 1 -2 tablespoon soy sauce
• 2 cups baby spinach leaves
• 2 tablespoons butter

Recipe

• to make sure your flour is fine enough, pass it through a fine sieve and set aside. peel the daikon radish and grate into long strands. set aside.
• pour 3 cups of the broth into a wide, heavy pot and bring to a boil. add roasted flour and stir until smooth. add remaining 3 cups broth and bring to a boil. add radish strands and simmer until tender, about 10 minutes. bring the 2 tablespoons of oil or butter in a skillet over medium heat. add the onion and saute gently for several minutes. add the meat strips and 1/2 tablespoon soy sauce, raise the heat to medium-high and cook, turning once, just until the beef has changed color, about 3 minutes total. use tongs to life out the meat and set it aside. add the onion and oil or butter to the soup.
• deglaze the skillet by placing it over high heat, add 1 cup of water and bring to a boil. scrape the bottom of the pan with a spatula to detach any browned bits of caramelized juices, then add the flavored water to the soup.
• add an additional cup of water and bring back to a simmer. add meat and soy sauce to taste, maintaining the simmer. add spinach leaves to the simmering broth. when they turn bright green, after a minute or two, add the butter and stir to blend.
• serve hot soup in large bowls with bread.