Tibetan vegetable soup
4 Servings
Ingredients
| Quantity | 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 |
Directions
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"