| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Tibetan |
Tibetan, Soups |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
tb |
Minced ginger root |
| 1 |
tb |
Minced garlic |
| 1 |
c |
Diced red onion |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Kopan Masala |
| 3 |
c |
Mashed potato |
| 4 |
c |
Water |
| 1 |
c |
Diced tofu |
| 1 |
c |
Spinach leaves,chopped |
| 1 1/2 |
ts |
White vinegar |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Chopped green onion |
| 2 |
tb |
Chopped cilantro |
INSTRUCTIONS
Melt butter in large saucepan over medium heat. Add ginger, garlic and
onion and stir-fry over medium to medium-high heat for 1/2 to 1
minute. Add turmeric, chili powder and masala. Stir-fry 1/2 minute
longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup
at a time, stirring constantly with wire whisk to prevent lumps from
forming.
Stir until mixture is smooth. Add tofu and spinach. Mix well and
bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5
minutes. If soup is too thick, add water. Add green onions and
cilantro and mix well. makes about 8 cups.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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