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Tibetan Vegetable Soup

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B3, C, P
    MineralsZinc, Copper, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 tb Ghee

    2. 1 tb Minced ginger

    3. 1 tb Minced garlic

    4. 1/2 c Onion, diced

    5. 1/4 c White flour

    6. 4 c Water

    7. 2 c Mixed vegetables, chopped

    8. 1/2 c Chopped tomatoes

    9. 1 c Tofu, drained & diced

    10. 1/4 c Green onions, chopped

    11. 1 tb Tamari sauce

    12. 1/4 ts Black pepper

    Instructions Jump to Ingredients ↑

    1. 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"

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