Tibetan Corn Soup (Ashom Tang) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Corn soup is popular in Dharamsala, a colorful mountain town that is in the heart of a Tibetan community in exile. The soup is served, with slight variations, at the cafes and restaurants that cater to travelers. Soup is a common breakfast food in Tibet. The recipe is adapted from The Lhasa Moon Tibetan Cookbook. Ingredients:
1/2 onion, chopped |
1 tablespoon butter |
1/4 teaspoon paprika |
1 garlic clove, finely chopped |
1 teaspoon fresh ginger, chopped |
1 tomato, chopped |
12 ounces firm tofu |
1 (15 ounce) can creamed corn |
1/2 cup frozen corn kernels |
4 cups water |
1 green onion, chopped |
Directions:
1. Saute the onion in butter in a soup pot until brown and soft.
2. Add the paprika, garlic and ginger and cook briefly.
3. Add the tomato and tofu, cut into small cubes; and the water.
4. Add the canned and frozen corn.
5. Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
6. Sprinkle chopped green onion on each serving.
7. This might be served with a side dish of rice.
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