Tibetian Corn Soup
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 4
This is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers.
Ingredients
- 1/2 large onion, chopped shopping list
- 1/4 teaspoon paprika shopping list
- 2 cloves garlic, finely chopped shopping list
- 2 tsp diced fresh ginger shopping list
- 1 plum tomato, chopped shopping list
- 12 oz extra-firm, low fat tofu, cubed shopping list
- 2 1/2 cups fresh or frozen corn shopping list
- 1 tablespoon cornstarch shopping list
- 2 tablespoons water shopping list
- 4 cups water shopping list
How to make it
- Using non-stick spray, sauté the onion in a soup pot until brown and soft.
- Add the paprika, garlic, and ginger and cook briefly.
- Add the tomato and tofu and cook 2 minutes.
- Add the water.
- Add corn to the pot.
- Combine the cornstarch and 2 tablespoons water, add to the pot.
- Bring to a boil, and simmer for 5 minutes, stirring occasionally.
The Rating
Reviewed by 4 people-
Mmm, love asian soups and this is just the thing to wash guilt away after 'brownie benders' lol. Great one - gets my 5.
danadooley
in Singapore loved it
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Who woulda thought that corn grows in Tibet?!! Love the maiz, though, love the maiz! :)
- Colleen
c2max
in Bville loved it
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Oh wow, another great recipe. I love corn soup and this one really sounds great. I'll be making soon, thanks yet another great post.
chefmeow
in Garland loved it
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