Soup, Chili, Stew and Dumpling Recipes
Tibetan Vegetable Soup
Yield: 4 servings
Ingredients
- 2 tablespoons ghee
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/2 cup onion, diced
- 1/4 cup all-purpose flour
- 4 cups water
- 2 cups mixed vegetables, chopped
- 1/2 cup chopped tomatoes
- 1 cup tofu, drained well and diced
- 1/4 cup scallions, chopped
- 1 tablespoon tamari sauce
- 1/4 teaspoon black pepper
Instructions
- Melt ghee and stir-fry ginger, garlic and onion for 1 minute.
- Add flour and continue to stir fry for about 3 to 5 minutes, until golden in color.
- Add water a little at a time, whisking constantly to keep it smooth.
- Add vegetables, tomatoes, tofu, green onions, and bring to a boil.
- Add remaining ingredients. Simmer for 10 minutes. If too thick, thin with extra water.
- Serve hot.