Corn Soup, Tibetan Style | |
| 1/2 | onion, chopped |
| 1 T | (yak) butter (or use oil if preferred) |
| 1/4 t | paprika |
| 1 clove | garlic, finely chopped |
| 1/2 in | fresh ginger, finely chopped |
| 1 | tomato, chopped |
| 12 oz. | firm tofu |
| 3 cobs | fresh corn and |
| 1 T | cornstarch* |
| 4 C | water |
| 1 | green onion, chopped |
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*One 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained, may be substituted for the fresh corn and cornstarch. Sauté the onion in butter or oil in a soup pot until brown and soft. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water. If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking. Sprinkle chopped green onion on each serving. Recipe courtesy of InnerSelf.com http://www.innerself.com/html/ | |