Tibetan potato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | tablespoon | Minced ginger root |
| 1 | tablespoon | Minced garlic |
| 1 | cup | Diced red onion |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Chili powder |
| ½ | teaspoon | Kopan Masala |
| 3 | cups | Mashed potato |
| 4 | cups | Water |
| 1 | cup | Diced tofu |
| 1 | cup | Spinach leaves,chopped |
| 1½ | teaspoon | White vinegar |
| 1 | tablespoon | Soy sauce |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Black pepper |
| 2 | tablespoons | Chopped green onion |
| 2 | tablespoons | Chopped cilantro |
Directions
Melt butter in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for ½ to 1 minute. Add turmeric, chili powder and masala. Stir-fry ½ minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.
Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well. makes about 8 cups.
Submitted By MICHAEL ORCHEKOWSKI On 10-10-94