Best Tibetan Corn Soup Ashom Tang Recipes

Tibetan Corn Soup (Ashom Tang) image

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.

Rib Soup (Kalbi Tang) image

Provided by LikeItLoveIt

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).