Recipe - Tibetan Potato Soup

One fourth cup Butter
1 tablespoon Minced ginger root
1 tablespoon Minced garlic
1 cup Diced red onion
One half teaspoon Turmeric
One half teaspoon Chili powder
One half teaspoon Kopan masala
3 cup Mashed potato
4 cup Water
1 cup Diced tofu
1 cup Spinach leaves;chopped
1 One half teaspoon White vinegar
1 tablespoon Soy sauce
2 teaspoon Salt
One half teaspoon Black pepper
2 tablespoon Chopped green onion
2 tablespoon Chopped cilantro

Date: Tue, 23 Apr 1996 20:12:34 7

From: arlenes@holly.ColoState.EDU
Melt butter in large saucepan over medium heat. Add ginger, garlic and
onion and stirfry over medium to mediumhigh heat for One half to 1 minute. Add
turmeric, chili powder and masala. Stirfry One half minute longer. Add potato
and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring
constantly with wire whisk to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to
boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is
too thick, add water. Add green onions and cilantro and mix well. makes
about 8 cups.

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