Tibetan Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 large onion, chopped 1/4 teaspoon paprika 2 cloves garlic, finely chopped 2 tsp diced fresh ginger1 plum tomato, chopped 12 oz extra-firm, low fat tofu, cubed 2 1/2 cups fresh or frozen corn 1 tablespoon cornstarch2 tablespoons water4 cups water
Using non-stick spray, sauté the onion in a soup pot until brown and soft.
Add the paprika, garlic, and ginger and cook briefly.
Add the tomato and tofu and cook 2 minutes.
Add the water.
Add corn to the pot.
Combine the cornstarch and 2 tablespoons water, add to the pot.
Bring to a boil, and simmer for 5 minutes, stirring occasionally.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add the paprika, garlic, and ginger and cook briefly.
Add the tomato and tofu and cook 2 minutes.
Add the water.
Add corn to the pot.
Combine the cornstarch and 2 tablespoons water, add to the pot.
Bring to a boil, and simmer for 5 minutes, stirring occasionally.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 207.1
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 65.4 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 3.2 g
- Protein: 19.1 g
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