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.
- 1/2 Onion, chopped
- 1 tablespoon butter (or use oil if preferred)
- 1/4 teaspoon paprika
- 1 clove garlic, finely chopped
- 1/2 inch fresh ginger, finely chopped
- 1 tomato, chopped
- 1 square (12 oz.) firm tofu
- 3 cobs fresh corn and 1 tablespoon cornstarch, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained
- 4 cups water
- 1 green onion, chopped
Sauté the Onion in butter or oil in a soup pot until brown and soft.
Add the paprika, garlic, and ginger and cook briefly.
Add the tomato and the tofu, cut into small cubes, along with the water.
If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water.
If using canned and/or frozen 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.