Tibetan Potato Soup

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Total Time
50mins
Prep
25 mins
Cook
25 mins

I simplified this recipe from 'The Kopan Cookbook,' a collection of recipes from a Tibetan monastery, which was reviewed and excerpted in the L.A. Times Food Section several years ago. Unfortunately I did not save the name of the author, who had personally collected the recipes during a stay at the monastery, or the distinctive 'Kopan Masala' spice mix she suggested. In retrospect, I wish I'd gone to the trouble of mixing the special spices -- even though I don't know how the soup could be much better!

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Ingredients

Nutrition

Directions

  1. Melt butter in a large heavy soup pot. Add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. Add turmeric, chili powder, and Garam masala; continue cooking and stirring for one more minute. Remove pan from heat.
  2. Stir in half of the potato flakes until blended, then half the water until smooth. Repeat with other half of potato flakes and water. Return pan to medium heat and bring to a boil.
  3. Add spinach and tofu. Allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. Stir in vinegar and soy sauce; season to taste with salt and pepper.
  4. Serve in heated bowls; garnish with chopped green onions and cilantro.
Most Helpful

I can't really review this for you, as I haven't tried it (though it sounds interesting), but I Googled "kopan cookbook" and came up with the following info: "The Kopan Cookbook: Vegetarian Recipes from a Tibetan Monastery, Betty Jung, Chronicle Books, 1992, 119 pages, $9.95 paperback".