Vegetables Sherpa Stew Soup (Shyakpa)
Shyakpa (also spelled Shakpa) is a traditional, hearty stew originating from the Sherpa community in the Himalayan region of Nepal and Tibet. Often described as a “Sherpa stew”. It’s a rustic, one-pot dish made with hand-cut noodles, vegetables, and often meat like yak, beef, or chicken. Cherished for its ability to provide warmth and energy in high-altitude, cold climates.
30min
Easy
Not spicy
Ingredients
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Directions
Knead the ingredients in a bowl to obtain a soft dough: wheat flour, oil, salt and a little water.
Cover it with a cloth and let it rest for 20 minutes.
Roll it flat and then cut it into thin strips.
Peel the potatoes.
Cut the vegetables: the carrots, the radishes, the potatoes and the chinese cabbage (bok choy).
Finely chop the garlic cloves and the ginger.
Put water in a saucepan, along with the carrots, the radishes, and the potatoes. Boil them.
Add all the spices: the salt, the turmeric powder, the red chili powder and the black pepper.
Heat the sunflower oil in a pan.
As soon as the oil is hot, add the garlic and the ginger.
As soon as the garlic is golden, add the onions.
When the onions are translucent, add them to the soup.
Add the chinese cabbage 5 minutes before the soup is ready.
At the same time, add the noodle strips to the boiling soup and stir.
Pour all contents into a bowl.
Ready. Enjoy!
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