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Tibetan Corn Soup (Ashom Tang)

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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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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