DISH RESEARCH · Soup

Bathup

Bhutanese noodle soup for a snowy day. Dolro’s family makes Bathup with homemade cut noodles and stock from meat bones, onion, garlic and ginger. This version uses mustard greens and potato, which the author explains is her mother’s addition rather than a standard ingredient.

About Bathup

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Bhutanese noodle soup for a snowy day. Dolro’s family makes Bathup with homemade cut noodles and stock from meat bones, onion, garlic and ginger. This version uses mustard greens and potato, which the author explains is her mother’s addition rather than a standard ingredient.

Savory stock and numbing thingay. The author calls the bone stock savory and hearty. Salt, chili powder and a little vegetable stock powder season it; lightly toasted, crushed thingay finishes the soup. In her reply, she describes this Sichuan pepper’s tongue-numbing sensation.

Noodles in a thickened soup. Potato melts into the soup to give it a thick consistency. Whole-wheat and white-flour dough is rolled and cut into noodles, then stirred gently so the pieces are not damaged. Mustard greens and green onion complete the family version.

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Dish type: Soup
A homemade-noodle soup presented as a cold-weather lunch.
Preparation: Read the preparation
Pressure-cook bones with onion, garlic, ginger, potato, salt, chili powder and a little stock powder, leaving greens and thingay aside. Mix flours with warm water, roll and cut noodles, and flour-dust them to avoid clumping. Add mustard greens when meat is judged cooked, then bring the open pot back to a boil and gently submerge noodles. Finish with lightly stove-toasted, coarsely crushed thingay and green onion.
Source limits: No pressure/time settings, full stock-liquid amount or noodle-cooking duration supplied.
Serving presentation: Serve the thickened noodle soup as a snowy-day lunch, adding chopped green onion just before serving. No portion count or precise finished-temperature category is given.

Before you order

This sourced noodle dough contains whole wheat flour. It also uses mustard greens, meat bones and vegetable stock powder. Ask which animal supplies the bones, what is in the powder and white/dusting flour, and whether potato or different greens are used. If contact matters, ask about shared pots, dough surfaces and noodle-cutting tools.

Source limits: Bone species, powder formula, flour details and provider contact unknown.

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Ingredients in Bathup

The family names mustard greens, onion, garlic, ginger, potato, salt, chili powder, thingay/Sichuan pepper, meat bones and a little vegetable stock powder. Noodles use two parts whole wheat flour to half a part white flour plus warm water, with dusting flour. Green onion finishes the soup. Other amounts and bone species are not given.

Source limits: Animal species, white/dusting cereal, powder formula and most quantities unknown.

Mustard greens^[1]Recipe ingredient
Onion^[1]Recipe ingredient
Garlic^[1]Recipe ingredient
Ginger^[1]Recipe ingredient
Potato^[1]Recipe ingredient
Salt^[1]Recipe ingredient
Chili powder^[1]Recipe ingredientSource-specific formulation remains unresolved.
Sichuan pepper^[1]Recipe ingredient
Meat bones^[1]Identity unresolved
Vegetable stock powder^[1]Identity unresolved
Whole wheat flour^[1]Recipe ingredient
flour^[1]Recipe ingredientSource-specific formulation remains unresolved.
Water^[1]Recipe ingredient
flour^[1]Recipe ingredientSource-specific formulation remains unresolved.
Spring onion^[1]Topping or garnish

These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.

Origins & food traditions

Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.

Writing about snow in Thimphu, Dolro describes Bathup as a typical Bhutanese cold-weather family meal. Potato is her mother’s thickening addition; other greens are possible alternatives to mustard greens.

Countries

Bhutan

Cuisines & regions

Bhutanese Cuisine

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: Bhutan
Cooking traditions: Bhutanese Cuisine

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references

Dolro, To Zowa Sho — a Bhutanese food journal: Lunch on a snowy day: Bathup, 18 February 2013, including the author’s thingay/bones reply. Food Standards Agency guidance supports the wheat/gluten-cereal relationship.