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Tibetan Vegetable Soup



  • 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


  1. Melt ghee and stir-fry ginger, garlic and onion for 1 minute.
  2. Add flour and continue to stir fry for about 3 to 5 minutes, until golden in color.
  3. Add water a little at a time, whisking constantly to keep it smooth.
  4. Add vegetables, tomatoes, tofu, green onions, and bring to a boil.
  5. Add remaining ingredients. Simmer for 10 minutes. If too thick, thin with extra water.
  6. Serve hot.

Yield: 4 servings


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