Tibetan Potato Soup Recipes

Steps:

• Melt butter in a large heavy soup pot. Add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. Add turmeric, chili powder, and Garam masala; continue cooking and stirring for one more minute. Remove pan from heat.
• Stir in half of the potato flakes until blended, then half the water until smooth. Repeat with other half of potato flakes and water. Return pan to medium heat and bring to a boil.
• Add spinach and tofu. Allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. Stir in vinegar and soy sauce; season to taste with salt and pepper.
• Serve in heated bowls; garnish with chopped green onions and cilantro.

Steps:

• Melt butter in large saucepan over medium heat.
• Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute.
• Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer.
• Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming.
• Stir until mixture is smooth. Add tofu and spinach.
• Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper.
• Simmer 5 minutes. If soup is too thick, add water.
• Add green onions and cilantro and mix well. makes about 8 cups.

Steps:

• Slowly add about ½ cup of water to 1 cup of all-purpose flour in a bowl.
• Mix the flour and water very well by hand and keep adding water until you can make a smooth ball of dough. Then knead the dough very well until the dough is flexible, 3-5 minutes. You want it both solid and flexible enough to stretch rather than break when pulled.
• Roll the dough between your hands to make a thick rope shape, and break that long piece into 4-5 shorter pieces of the same thickness.
• Put oil on your hand and roll the pieces between your hands again so they won't stick together.
• Put the 4-5 pieces of dough in a plastic bag or in a pot and put a lid to cover the dough so it doesn't dry out. Let rest, covered, for 15-20 minutes, so it can become flexible and easy to pull.
• If using daikon, peel and chop it. Cover the chopped daikon with water and add 1 tablespoon of salt. Soak the daikon in this salty water, stirring around with your hand, then rinse well. Tibetans say this takes the strong "radish smell" away.
• Chop the onion, ginger, garlic, and tomato.
• Heat 1½ tablespoons of oil on high heat until hot. Turn down heat to medium high and stir fry onion, ginger, and garlic for 2-3 minutes until the edges are a little brown. Raising the heat back up to high, add tomatoes, and cook covered, or about 3 minutes.
• Add bouillon and soy sauce. At this time, you can add the daikon, and cook, still on high, another 2-3 minutes.
• Add two and a half cups of water to the pot. Bring the broth to a boil, stirring occasionally. While the soup is cooking, chop ½ cup of cilantro, two green onions, and 2 cups of spinach (or as much as you like).
• When the broth starts to boil, you can add the dough. Take a wedge of dough and roll it between your hands so it gets a little longer. Flatten it with your fingers. Then pull the dough off in little flat pieces as long as your thumb and throw them in the pot.
• When all the noodles are in the pot, cook it for an additional 3-5 minutes to cook the noodles. After that, you can put in the cilantro, green onions, and spinach. They don't need to cook, really, so you can serve the soup immediately.