Tibetan Corn Soup Ashom Tang Recipes

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TIBETAN CORN SOUP (ASHOM TANG)



Tibetan Corn Soup (Ashom Tang) image

Corn soup is popular in Dharamsala, a colorful mountain town that is in the heart of a Tibetan community in exile. The soup is served, with slight variations, at the cafes and restaurants that cater to travelers. Soup is a common breakfast food in Tibet. The recipe is adapted from The Lhasa Moon Tibetan Cookbook.

Provided by lynnski LA

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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

TRINIDAD CORN SOUP



Trinidad Corn Soup image

Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes. West Indian corn is more starchy and less sweet than the North American variety but I don't imagine that other varieties of corn would detract from the flavour of this dish. Goes a lot faster if done in a pressure coooker. For the dumplings refer to recipe#183964

Provided by WizzyTheStick

Categories     Chowders

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons vegetable oil
2 onions, chopped
3 garlic cloves
1 lb potato, peeled and quartered
2 carrots, diced
1/3 cup chives, chopped
1/4 cup celery, finely chopped
1/3 cup fresh thyme, chopped
3/4 cup yellow split peas
2 pimento pepper (optional)
8 cups chicken stock
1 scotch bonnet peppers or 1 habanero pepper, left whole
1/2 cup coconut milk (optional)
6 ears corn, cut into 2inch pieces
8 dumplings (or more)
1/4 cup culantro, chopped (substitute cilantro)
salt
black pepper

Steps:

  • In a large soup pot heat oil.
  • Add the onions and garlic and saute until fragrant.
  • Add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
  • Add the split peas and stock.
  • Add salt and black pepper to taste.
  • Add the scotch bonnet pepper and if using the coconnut milk.
  • Cover the pot and simmer for about an hour until peas are soft.
  • Use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
  • Add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
  • Add culantro, remove from the heat, taste and adjust seasonings.
  • If soup is too thick at any time, add water.

RIB SOUP (KALBI TANG)



Rib Soup (Kalbi Tang) image

Make and share this Rib Soup (Kalbi Tang) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs beef ribs
2 teaspoons soy sauce
1 teaspoon sugar
3 teaspoons chopped green onions
1 teaspoon minced garlic
1 teaspoon toasted, crushed sesame seeds
black pepper
salt
prepared egg (for garnish)

Steps:

  • Cut the ribs into 2" lengths.
  • Slash the meat through to the bone in several places.
  • Place in a pan and add 20 cups of water.
  • Bring to a full boil, then lower heat and simmer until the meat is tender.
  • Chop the green onions.
  • Remove the beef ribs from the broth and mix well with the seasonings listed above in number one.
  • Put the seasoned ribs back into the broth.
  • Bring to a boil and add the longer pieces of green onions.
  • To serve place ribs n soup bowls, pour broth over them and sprinkle with prepared egg garnish (Beat and fry and cut eggs).

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