Tibetan Cheese Soup Churu Vegetarian Food

Growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn't mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. "I got a glimpse of the amazing diversity of Indian food," she says. Her new cookbook, Chaat, is filled with recipes inspired by memories - like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. "I've had some of these dishes only once or twice, but they made a profound impact on my life," she says. "Years later I still remember them."

Provided by Maneet Chauhan

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

• Ingredients

This is an easy to make, unusual soup from Tibet. The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute for churu, which isn't in the zaar computer. This recipe is popular in the region of Kongpo, where it is eaten for breakfast with a barley dough called tsampa. Wheat bread makes a good substitute. Note: the original recipe calls for 1/4 pound of chopped beef which I've omitted to make a vegetarian version. The recipe adapted from the Lhasa Moon Tibetan Cookbook, by Tsering Wangmo

Provided by lynnski LA

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 77.6, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 94.4, Carbohydrate 13.7, Fiber 1.1, Sugar 2.1, Protein 1.9