Satisfy Your Cravings with Tibetan Corn Soup Recipe

Welcome to my kitchen! Today, I want to share with you one of my favorite Tibetan soup recipes – Tibetan Corn Soup, also known as Ashom Tang. This soup is a traditional Tibetan dish that has been enjoyed for generations. It is easy to make, deliciously creamy, and perfect for any season.

What makes this soup so unique is its combination of sweet corn, firm tofu, and fresh vegetables like tomatoes, green onions, and ginger. The soup is also flavored with a blend of aromatic spices like paprika, garlic, and butter. The result is a hearty and comforting soup that will warm your soul and satisfy your hunger.

I first discovered this soup while traveling through Tibet, and it has been a staple in my kitchen ever since. In fact, it’s one of my signature dishes that my guests always ask for. So, whether you’re looking for a new vegetarian recipe or just a delicious and comforting soup, this Tibetan Corn Soup is sure to become a favorite.

So, let’s get started and learn how to make this delicious and satisfying soup!

Why You’ll Love This Recipe

If you are a soup lover, then Tibetan Corn Soup (Ashom Tang) is the recipe you need to try! This soup is a perfect blend of sweet and savory flavors that will tantalize your taste buds. There are many reasons why you’ll love this recipe, but let me highlight a few.

First, the ingredients used in this recipe are simple and easy to find. You’ll need frozen corn kernels, firm tofu, tomatoes, fresh ginger, garlic cloves, and a few spices like paprika and butter. These ingredients are commonly found in most grocery stores, making it easy to whip up a batch of this soup.

Second, this soup is incredibly flavorful. The sweet corn and tangy tomatoes make for an amazing combination, while the spices add depth and richness to the soup. The addition of firm tofu provides a protein boost to the soup, making it a complete meal in itself.

Third, this soup is a traditional Tibetan recipe that has been enjoyed for generations. It is also known as Ashom Tang, which means “corn soup” in Tibetan. This soup is a staple in Tibetan cuisine and is often served during special occasions and festivals.

Lastly, this soup is incredibly versatile. You can easily make substitutions and variations to suit your taste preferences. For example, you can add chopped green onions or creamed corn to the soup for an extra burst of flavor. You can also make the soup spicier by adding more paprika or red pepper flakes.

In conclusion, there are many reasons why you’ll love this recipe. From its simple and easy-to-find ingredients to its incredible flavor, it’s a soup that you’ll want to make again and again. So, why not give it a try and taste the goodness of Tibetan Corn Soup (Ashom Tang)?

Ingredient List

Here are the ingredients you will need to make this hearty Tibetan Corn Soup (Ashom Tang):

Main Ingredients:

• Frozen corn kernels: 2 cups
• Water: 3 cups
• Firm tofu: 1 cup, cubed
• Tomatoes: 2 medium-sized, chopped
• Fresh ginger: 1 tablespoon, minced
• Garlic clove: 1, minced
• Paprika: 2 teaspoons
• Butter: 2 tablespoons
• Onion: 1 medium-sized, chopped

Optional Ingredients:

• Green onion: 2 stalks, finely chopped
• Creamed corn: 1 can (14 oz)

This soup is a vegetarian recipe, so there’s no meat involved. The main ingredients are green onions, water, frozen corn kernels, firm tofu, tomatoes, fresh ginger, garlic clove, paprika, butter, and onion. These ingredients are easily found in almost any grocery store. You can also add creamed corn to give the soup a creamier texture.

The Recipe How-To

Step 1: Gather the Ingredients

Before you begin, make sure you have all the ingredients you need for the Tibetan Corn Soup. You will need frozen corn kernels, water, firm tofu, tomatoes, fresh ginger, garlic clove, paprika, butter, onion, and green onion.

Step 2: Prepare the Vegetables

Chop 1 onion and finely chop the ginger and garlic clove. Also, chop the tomatoes into small pieces. Set aside.

Step 3: Cook the Soup

1. In a large pot, melt butter over medium heat. Add chopped onion and cook until it turns soft and translucent.

2. Add finely chopped ginger and garlic and cook for 1 minute.

3. Add frozen corn kernels and water to the pot. Bring to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes.

4. Next, add the chopped tomatoes, paprika, and salt to the pot. Stir well and let it cook for an additional 5-7 minutes.

5. Finally, add firm tofu and let it cook for 2-3 minutes.

Step 4: Serve and Enjoy

Once the soup is ready, ladle it into bowls and sprinkle some chopped green onion on top for an extra pop of color and flavor. Serve hot and enjoy the delicious flavors of this Tibetan Corn Soup.

Note: This soup is also known as Ashom Tang in Tibetan and is a popular dish in the region. It can be served as a standalone dish or paired with other Tibetan dishes like Thukpa or Noodle Soup.

Substitutions and Variations

There are various substitutions and variations you can make to this Tibetan Corn Soup recipe to suit your preferences or dietary restrictions.

For a vegetarian version, you can use vegetable broth instead of water or chicken broth. You can also use creamed corn instead of frozen corn kernels for a creamier texture. If you are not a fan of tofu, you can use cooked chicken or beef instead.

For a spicier version, you can add some chili powder or cayenne pepper to the soup. You can also add some diced jalapenos or serranos for an extra kick.

If you want to add more vegetables to the soup, you can toss in some diced carrots, celery, or bell peppers. You can even use a can of diced tomatoes instead of fresh tomatoes.

For a richer flavor, you can use ghee instead of butter. You can also sauté some chopped garlic and ginger before adding the onions to the pot.

Another variation is to turn this soup into a noodle soup by adding some noodles or pasta to it. This is similar to the Tibetan Thukpa soup, which is a popular dish in the Tibetan cuisine.

With these substitutions and variations, you can make this Tibetan Corn Soup recipe your own and enjoy a delicious and satisfying bowl of soup that suits your taste buds and dietary needs.

Serving and Pairing

Tibetan Corn Soup, also known as Ashom Tang, is a versatile soup that can be served as a standalone meal or as a side dish. This soup has a creamy, comforting texture that pairs well with a variety of foods.

For a complete meal, serve the soup with some crusty bread or steamed rice. The bread can be used to soak up the delicious broth, while the rice will add a hearty texture to the soup.

You can also pair the soup with some roasted vegetables or a fresh salad. The soup’s sweet and savory flavors complement the natural sweetness of roasted vegetables, making for a perfect match. The salad can provide a refreshing contrast to the soup’s creamy texture, and the acidity of the dressing can help cut through the soup’s richness.

If you’re feeling adventurous, try serving the soup with some traditional Tibetan dishes like Thukpa or momos. Thukpa is a noodle soup that is a staple in Tibetan cuisine, while momos are steamed dumplings that are filled with meat or vegetables. The combination of Tibetan flavors will transport you to the heart of the Himalayas.

For a more western-style pairing, try serving the soup with some grilled chicken or fish. The soup’s sweet and savory flavors will complement the smoky flavors of the grilled meats. You can also add some creamed corn to the soup to make it even creamier and more decadent.

No matter how you pair it, Tibetan Corn Soup is a delicious and comforting soup that will warm your soul on a chilly day.

Make-Ahead, Storing and Reheating

One of the best things about Tibetan Corn Soup (Ashom Tang) is that it can be made ahead of time and reheated for a quick and easy meal. If you’re in a rush during the week, you can make a batch of this soup over the weekend and store it in the refrigerator or freezer for later use.

To make ahead, simply follow the recipe instructions and allow the soup to cool completely. Once cooled, transfer the soup to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months.

When you’re ready to serve, simply reheat the soup on the stovetop over medium heat until heated through. If the soup is too thick, you can add a little bit of water or vegetable broth to thin it out to your desired consistency.

If you plan to freeze the soup, make sure to label the container with the date and name of the soup before storing it in the freezer. When you’re ready to eat, simply thaw the soup in the refrigerator overnight and reheat it on the stovetop as directed above.

One important thing to keep in mind is that the tofu in the soup may become a little bit softer after being frozen and reheated. If this happens, don’t worry – it won’t affect the taste of the soup. Just be sure to stir the soup well before serving to distribute the ingredients evenly.

Overall, Tibetan Corn Soup (Ashom Tang) is a great make-ahead and freezer-friendly soup that can be enjoyed any time of the year.

Tips for Perfect Results

As a chef, I want to make sure that you get the best results possible when making this Tibetan Corn Soup. That’s why I’m sharing some tips to help you achieve the perfect soup every time.

1. Don’t overcook the corn: When adding the frozen corn kernels to the pot, make sure not to overcook them. Overcooking can result in a mushy texture and loss of flavor. Cook the corn until it’s just tender and still has a slight crunch.

2. Use firm tofu: Firm tofu is ideal for this recipe because it holds its shape and doesn’t break down too much in the soup. Soft tofu may not hold up as well and can become too mushy.

3. Add the green onions at the end: Green onions add a fresh and bright flavor to the soup, but they can lose their color and flavor if cooked for too long. Add them at the end of the cooking process, right before serving, for the best results.

4. Use fresh ginger and garlic: Fresh ginger and garlic add a depth of flavor to the soup that cannot be achieved with dried or powdered varieties. Don’t skimp on these ingredients, as they are crucial to the overall taste of the soup.

5. Adjust the seasoning to your taste: This soup is versatile and can be adjusted to your taste preferences. If you like a little more spice, add a pinch of cayenne pepper or red pepper flakes. If you prefer a creamier texture, stir in a spoonful of creamed corn.

By following these tips, you’ll be able to make a delicious Tibetan Corn Soup that’s sure to impress. Don’t be afraid to experiment and make it your own by adding your favorite ingredients or adjusting the seasoning to your liking. Enjoy!

Bottom Line

In conclusion, the Tibetan Corn Soup, also known as Ashom Tang, is a hearty and flavorful soup that is perfect for any occasion. With its blend of fresh vegetables, spices, and creamy texture, this soup is sure to satisfy your cravings and warm your soul. Whether you’re a vegetarian or not, this soup is a must-try for anyone who loves a delicious and healthy meal.

So, what are you waiting for? Gather your ingredients and get ready to cook up a storm! With this recipe and the tips and tricks provided, you’re sure to impress your family and friends with a traditional Tibetan dish that will transport them to the streets of Lhasa. And if you’re feeling adventurous, don’t be afraid to experiment with different ingredients and variations to make the recipe your own.

At the end of the day, there’s nothing quite like a warm bowl of soup to bring people together and make them feel at home. So, whether you’re serving up a bowl of Ashom Tang for your family or hosting a dinner party with friends, this soup is sure to be a crowd-pleaser. So, go ahead and give it a try – you won’t be disappointed!

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