Tibetan Corn Soup (Ashom Tang)
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 onion, chopped
- 1 tablespoon butter
- 1⁄4 teaspoon paprika
- 1 garlic clove, finely chopped
- 1 teaspoon fresh ginger, chopped
- 1 tomatoes, 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
- Saute the onion in butter in a soup pot until brown and soft.
- Add the paprika, garlic and ginger and cook briefly.
- Add the tomato and tofu, cut into small cubes; and the water.
- Add the canned and frozen corn.
- Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
- Sprinkle chopped green onion on each serving.
- This might be served with a side dish of rice.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
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.