Vegetable Soup (Jung)
- Main Ingredient: Tomatoes
- Course: Appetizers
- Cuisine: Tibetan
- Dietary: Various vegetarian
- Yield:
Vegetable Soup (Jung) ingredients
- 2 T Ghee
- 1 T Minced ginger
- 1 T Minced garlic
- 1⁄2 c onions, diced
- 1⁄4 c White flour
- 4 c water
- 2 c Mixed vegetables, chopped
- 1⁄2 c Chopped tomato
- 1 c tofu, drained & diced
- 1⁄4 c Green onions; chopped
- 1 T Tamari sauce
- 1⁄4 t Black pepper
Cooking Vegetable Soup (Jung)
1. Melt ghee & stir-fry ginger, garlic & onion for 1 minute.
2. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour.
3. Add water a little at a time, whisking constantly to keep it smooth.
4. Add vegetables, tomatoes, tofu, green onions & bring to a boil.
5. Add the remaining ingredients.
6. Simmeri for 10 minutes.
7. Thin with extra water if too thick.
8. Serve hot.
9. Adapted from Bettyi Jung, "The Kopan Cookbook".
Post new comment