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Tibetan Corn Soup (Ashom Tang)

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Tibetan Corn Soup (Ashom Tang)
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Makes: 4 servings adjust
Corn soup is popular in Dharamsala, a colourful mountain town that is in the heart of a Tibetan community in exile. The soup is served, with slight variations, at the cafes and restaurants that cater to travellers. Soup is a common breakfast food in Tibet. The recipe was adapted by Lynnski/LA from The Lhasa Moon Tibetan Cookbook.



  • 12 Onion, chopped
  • 1 tablespoon Butter
  • 14 teaspoon Paprika
  • 1 clove Garlic, finely chopped
  • 1 teaspoon Fresh Ginger, chopped
  • 1 Tomato, chopped
  • 12 ounces Firm Tofu
  • 4 cups Water
  • 15 ounces Corn, creamed
  • 12 cup Corn Kernels

Step 1

Sauté the onion in butter in a soup pot until brown and soft. Add the paprika, garlic and ginger and cook briefly. Add the tomato and tofu, cut into small cubes; and the water. Add the creamed corn and corn kernels. Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.


  • 1 Green Onion, chopped

Step 2

Sprinkle chopped green onion on each serving.
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