Goep / Mushroom & Turnip Thingey Soup (Bhutanese Sichuan-Pepper Broth) – Authentic Bhutan Recipe

Ingredients for Goep / Mushroom & Turnip Thingey Soup (Bhutanese Sichuan-Pepper Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) cubed turnips and daikon radish, prepped into bite-sized pieces
• 1.5 cups oyster mushrooms, washed and trimmed
• 1 cup wilted mustard greens or spinach
• 1 medium onion and 3 cloves garlic, finely minced with Bhutanese thingey (Sichuan peppercorn)
• 1.5 tbsp traditional Bhutan seasoning (ginger, garlic, scallions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and Bhutanese thingey (Sichuan peppercorn) for 3–4 minutes until fragrant.
2. Stir in ginger, garlic, scallions and toast for 45 seconds to release the essential oils of Bhutan's kitchen.
3. Add cubed turnips and daikon radish and oyster mushrooms, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in wilted mustard greens or spinach, adjust seasoning, and ladle steaming hot into deep bowls.