Tibetan Corn Soup (ashom Tang)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 onion, chopped
• 1 tablespoon butter
• 1/4 teaspoon paprika
• 1 garlic clove, finely chopped
• 1 teaspoon fresh ginger, chopped
• 1 tomato, chopped
• 12 ounces firm tofu
• 1 (15 ounce) can creamed corn
• 1/2 cup frozen corn kernels
• 4 cups water
• 1 green onion, chopped

Recipe

• 1 saute the onion in butter in a soup pot until brown and soft.
• 2 add the paprika, garlic and ginger and cook briefly.
• 3 add the tomato and tofu, cut into small cubes; and the water.
• 4 add the canned and frozen corn.
• 5 bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
• 6 sprinkle chopped green onion on each serving.
• 7 this might be served with a side dish of rice.