Tibetan Corn Soup (Ashom Tang)

lynnski / LA's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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.