RCI-SP.003.0685.001
Tibetan vegetable soup
Tibetan vegetable soup
Prep35 min
Cook30 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- tb ghee2 unit
- tb minced ginger1 unit
- tb minced garlic1 unit
- c Onion½ unitdiced
- c white flour¼ unit
- 4 unit
- c mixed vegetables2 unitchopped
- c chopped tomatoes½ unit
- c tofu1 unitdrained & diced
- c green onions¼ unitchopped
- tb tamari sauce1 unit
- ts black pepper¼ unit
Method
1
Heat ghee in a large pot over medium heat until shimmering, then add minced ginger and garlic, stirring continuously until fragrant.
2
Add diced onion to the pot and sauté for 3-4 minutes until the onion becomes translucent and soft.
3
Sprinkle white flour over the onion mixture and stir well to coat, cooking for 1-2 minutes to toast the flour slightly.
4
Gradually pour in water while stirring constantly to avoid lumps, bringing the mixture to a gentle simmer.
5
Add chopped mixed vegetables and cook for 8-10 minutes until they begin to soften.
9 minutes
6
Stir in chopped tomatoes and drained diced tofu, distributing them evenly throughout the soup.
7
Add tamari sauce and black pepper, stirring well to combine all seasonings.
8
Simmer the soup for 10-12 minutes until the vegetables are tender and flavors are well-blended.
11 minutes
9
Taste and adjust seasoning if needed with additional tamari or black pepper.
10
Ladle the soup into bowls and garnish with chopped green onions before serving hot.