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.
30-60min
Normal
Mildly 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).
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 garlic is golden, add the onions.
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.
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