TIBETAN CHEESE SOUP (CHURU) VEGETARIAN
This is an easy to make, unusual soup from Tibet. The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute for churu, which isn't in the zaar computer. This recipe is popular in the region of Kongpo, where it is eaten for breakfast with a barley dough called tsampa. Wheat bread makes a good substitute. Note: the original recipe calls for 1/4 pound of chopped beef which I've omitted to make a vegetarian version. The recipe adapted from the Lhasa Moon Tibetan Cookbook, by Tsering Wangmo
Provided by lynnski LA
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Fry the onion in oil until brown and soft.
- Add the paprika, garlic and ginger and fry briefly.
- Add the chili, stir, then turn the heat down and add the cheese.
- When the cheese has melted, add the tomato and water.
- Mix the cornstarch in a 1/4 cup of water and pour into the soup while stirring.
- Bring to the boil while stirring.
- Remove from the heat as soon as the soup had thickened.
- Serve with bread or tsampa.
Nutrition Facts : Calories 77.6, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 94.4, Carbohydrate 13.7, Fiber 1.1, Sugar 2.1, Protein 1.9
TIBETAN CHEESE SOUP (CHURU) VEGETARIAN
This is an easy to make, unusual soup from Tibet. The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute for churu, which isn't in the zaar computer. This recipe is popular in the region of Kongpo, where it is eaten for breakfast with a barley dough called tsampa. Wheat bread makes a good substitute. Note: the original recipe calls for 1/4 pound of chopped beef which I've omitted to make a vegetarian version. The recipe adapted from the Lhasa Moon Tibetan Cookbook, by Tsering Wangmo
Provided by lynnski LA
Categories Breakfast
Time 20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Fry the onion in oil until brown and soft.
- Add the paprika, garlic and ginger and fry briefly.
- Add the chili, stir, then turn the heat down and add the cheese.
- When the cheese has melted, add the tomato and water.
- Mix the cornstarch in a 1/4 cup of water and pour into the soup while stirring.
- Bring to the boil while stirring.
- Remove from the heat as soon as the soup had thickened.
- Serve with bread or tsampa.
Nutrition Facts : Calories 77.6, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 94.4, Carbohydrate 13.7, Fiber 1.1, Sugar 2.1, Protein 1.9
TIBETAN VEGETABLE SOUP
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
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