Recipe by ccferne
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!
Top Review by UnknownChef86
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".
- 1⁄4 cup butter
- 1 tablespoon gingerroot, grated
- 1 tablespoon garlic, minced
- 1 cup onion, diced
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon garam masala
- 2 cups instant mashed potatoes
- 6 cups water
- 1 cup tofu, diced
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 1⁄2 teaspoons white vinegar
- 1 tablespoon soy sauce
- salt and pepper
- 2 tablespoons green onions, chopped
- 2 tablespoons cilantro, chopped
Directions See How It's Made
- 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.
- 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.
- 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.
- Serve in heated bowls; garnish with chopped green onions and cilantro.