Tibetan Corn Soup Ashom Tang Food

TIBETAN CORN SOUP (ASHOM TANG)

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)

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).