Bathup

Name: Bathup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bhutanese
Ingredients: 2 cups all-purpose flour; 250g chicken or beef, sliced thin; 4 cups chicken broth; 2 cups water; 1 large white radish, sliced; 2 cups spinach; 3 cloves garlic, minced; 2 tbsp ginger, grated; 4 dried red chilies; 2 tbsp vegetable oil; Salt to taste; 2 green onions, sliced

Bathup (bah-toop)

Noodle Soup

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 348 kcal

A hearty Bhutanese noodle soup with hand-pulled wheat noodles, vegetables, and meat in a warming ginger-chili broth, perfect for cold evenings.

Nutrition & Info

Protein 18.0g

Carbs 42.0g

Fat 12.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large pot rolling pin cutting board

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: green onions, chili oil

Accompaniments: ezay

Ingredients

2 cups all-purpose flour
250g chicken or beef, sliced thin
4 cups chicken broth
2 cups water
1 large white radish, sliced
2 cups spinach
3 cloves garlic, minced
2 tbsp ginger, grated
4 dried red chilies
2 tbsp vegetable oil
Salt to taste
2 green onions, sliced

Instructions

1
Make dough with flour, salt, and water. Knead until smooth, rest 20 minutes.
2
Heat oil in a large pot. Sauté garlic and ginger for 1 minute.
3
Add meat slices and cook until browned, about 4 minutes.
4
Pour in broth and water. Add radish and dried chilies. Bring to a boil.
5
Pull or roll dough into thin noodle strips. Drop into boiling broth.
6
Cook 5 minutes, add spinach, cook 2 more minutes. Season with salt.
7
Serve in deep bowls topped with sliced green onions.

💡

Did You Know?

Bhutanese grandmothers judge a cook by their noodle pulling skills — even, thin noodles are a mark of culinary mastery.

Chef's Notes

Equipment Tips

large pot
rolling pin
cutting board

Garnishing

green onions, chili oil

Accompaniments

ezay

The Story Behind Bathup

Bathup is Bhutan's answer to noodle soup, with roots in the Tibetan thukpa tradition. Adapted with local ingredients like white radish and fiery chilies, it became the go-to warming meal during Bhutan's cold winters. Hand-pulling the noodles is still considered an essential kitchen skill.

🕐 Traditionally enjoyed dinner 📜 Origins: Traditional

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