Tibetan Roasted Potato Soup (Shogo Tang)

"This soup is best when the potatoes are roasted in the ashes of a fire. You can reproduce the smoky flavor by broiling the potatoes until they are slightly charred. Don't use a blender or processor for this recipe, the mixture will be gummy. Soups such as this one are popular breakfast foods in Tibet. The recipe was adapted from the Lhasa Moon Cookook, by Tsering Wangmo."
 
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Ready In:
1hr
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Broil the potatoes until brown and slightly charred, turning once.
  • This takes about 40 minutes.
  • When they are done, and cool enough to handle, peel them and chop the skins.
  • Fry the garlic, ginger, chili and Sishuan pepper together in butter in a soup pot.
  • Add the potatoes and chopped potato skins, and mash them with the spices, adding the liquid gradually.
  • The potatoes should be slightly chunky.
  • Heat throughly, stirring to prevent sticking.
  • Sprinkle chopped green onion on each serving.

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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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