Tibetan Corn Soup (Ashom Tang) - cooking recipe

Ingredients

1/2 onion, chopped
1 tablespoon butter
1/4 teaspoon paprika
1 garlic clove, finely chopped
1 teaspoon fresh ginger, chopped
1 tomatoes, chopped
12 ounces firm tofu
1 (15 ounce) can creamed corn
1/2 cup frozen corn kernels
4 cups water
1 green onion, chopped

Preparation

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.