Tibetan Corn Soup (Ashom Tang) Recipe

Name: Tibetan Corn Soup (Ashom Tang)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 onion, chopped; 1 tablespoon butter; 1/4 teaspoon paprika; 1 garlic clove, finely chopped; 1 teaspoon fresh ginger, chopped; 1 tomatoes, chopped; 12 ounces firm tofu; 1 (15 ounce) can creamed corn; 1/2 cup frozen corn kernels; 4 cups water; 1 green onion, chopped

Servings: persons

1/2 onion, chopped
1 tablespoon butter
1/4 teaspoon paprika
1 garlic clove, finely chopped
1 teaspoon fresh ginger, chopped
1 tomatoes, chopped
12 ounces firm tofu
1 (15 ounce) can creamed corn
1/2 cup frozen corn kernels
4 cups water
1 green onion, chopped

1
Saute the onion in butter in a soup pot until brown and soft.
2
Add the paprika, garlic and ginger and cook briefly.
3
Add the tomato and tofu, cut into small cubes; and the water.
4
Add the canned and frozen corn.
5
Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.
6
Sprinkle chopped green onion on each serving.
7
This might be served with a side dish of rice.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 onion, chopped, 1 tablespoon butter, 1/4 teaspoon paprika, 1 garlic clove, finely chopped, and more.

Yes, Tibetan Corn Soup (Ashom Tang) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tibetan Corn Soup (Ashom Tang)

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