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    You are in: Home / Recipes / Tibetan Roasted Potato Soup (Shogo Tang) Recipe
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    Tibetan Roasted Potato Soup (Shogo Tang)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    lynnski / LA's Note:

    This soup is best when the potatoes are roasted in the ashes of a fire. You can reproduce the smoky flavor by broiling the potatoes until they are slightly charred. Don't use a blender or processor for this recipe, the mixture will be gummy. Soups such as this one are popular breakfast foods in Tibet. The recipe was adapted from the Lhasa Moon Cookook, by Tsering Wangmo.

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    Units: US | Metric


    1. 1
      Broil the potatoes until brown and slightly charred, turning once.
    2. 2
      This takes about 40 minutes.
    3. 3
      When they are done, and cool enough to handle, peel them and chop the skins.
    4. 4
      Fry the garlic, ginger, chili and Sishuan pepper together in butter in a soup pot.
    5. 5
      Add the potatoes and chopped potato skins, and mash them with the spices, adding the liquid gradually.
    6. 6
      The potatoes should be slightly chunky.
    7. 7
      Heat throughly, stirring to prevent sticking.
    8. 8
      Sprinkle chopped green onion on each serving.

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    Nutritional Facts for Tibetan Roasted Potato Soup (Shogo Tang)

    Serving Size: 1 (452 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 172.4
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 1.8 g
    Cholesterol 7.6 mg
    Sodium 47.2 mg
    Total Carbohydrate 33.2 g
    Dietary Fiber 4.3 g
    Sugars 3.7 g
    Protein 4.3 g

    The following items or measurements are not included:


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