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corn soup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile. Easy Recipe Corn Soup Tibetan-style. Corn Soup - Tibetan Style about one/two Onion, chopped about one tablespoon butter (Recipes by ingridients butter) (or use oil if preferred) one quarter teaspoon paprika about one clove garlic, finely chopped about one/two inch fresh ginger, finely chopped about one tomato, chopped about one square (about twelve oz.) firm tofu (Recipes by ingridients tofu) three cobs fresh corn (Recipes by ingridients corn) and about one tablespoon cornstarch, or one fifteen-oz. can creamed corn (Recipes by ingridients corn) and about one/two cup frozen (or canned) whole kernel, corn (Recipes by ingridients corn) drained four cups water about one green onion, chopped Directions Sauté the Onion in butter (Recipes by ingridients butter) or oil in a soup pot until brown and soft. Easy Recipe Corn Soup Tibetan-style. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the, tofu (Recipes by ingridients tofu) cut into small cubes, along with the water. If using fresh, corn (Recipes by ingridients corn) cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. Easy Recipe Corn Soup Tibetan-style. If using canned and/or frozen, corn (Recipes by ingridients corn) add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking. Sprinkle chopped green onion on each serving. .
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