Tibetan Corn Soup (Ashom Tang)

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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