Tibetan Vegetable Soup
Ingredients| 2 tbsp ghee 1 tbsp minced ginger 1 tbsp minced garlic 1/2 cup onion, diced 1/4 cup white flour 4 cup water 2 cup mixed vegetables, chopped 1/2 cup chopped tomatoes 1 cup tofu, drained & diced 1/4 cup green onions, chopped 1 tbsp tamari sauce 1/4 tsp black pepper |
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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"
Servings:
4
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