Tibetan vegetable soup

Yield: 4 Servings

Measure Ingredient
2 tablespoons Ghee
1 tablespoon Minced ginger
1 tablespoon Minced garlic
½ cup Onion, diced
¼ cup White flour
4 cups Water
2 cups Mixed vegetables, chopped
½ cup Chopped tomatoes
1 cup Tofu, drained & diced
¼ cup Green onions, chopped
1 tablespoon Tamari sauce
¼ teaspoon Black pepper

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour.

Add water a little at a time, whisking constantly to keep it smooth.

Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot. Adapted from Betty Jung, "The Kopan Cookbook"

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