Tibetan Corn Soup (Ashom Tang)

Ingredients

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

Directions

1. 1

   Saute the onion in butter in a soup pot until brown and soft.

2. 2

   Add the paprika, garlic and ginger and cook briefly.

3. 3

   Add the tomato and tofu, cut into small cubes; and the water.

4. 4

   Add the canned and frozen corn.

5. 5

   Bring soup to a boil, and simmer for a few minutes, stirring to prevent sticking.

6. 6

   Sprinkle chopped green onion on each serving.

7. 7

   This might be served with a side dish of rice.