Tibetan Corn Soup (Ashom Tang)
- Ready In:
- 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
- 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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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.