Instructions: Saute the onion in butter or oil in a soup pot until brown and soft. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water. If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking.

Sprinkle chopped green onion on each serving.

Description: "Vegetarian corn and tofu soup from the Himalayan region." Cuisine: "Tibetan"

NOTES : Corn soup is popular in Dharamsala, served with slight variations at many of the cafes and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile.

*REVIEW 09/04/2000: Ginger and corn marry well. We marinated the tofu for about 3 hours in a thinned wasabi ginger (bottled) sauce. I recommend longer marinade times or heating the sauce first. We used broth, rather than water and cornmeal to help thicken the soup slightly. We garnished with chopped green onion and cilantro. The flavor grew on us. We liked it. For those who are leery of tofu, it is mostly texture. It borrows flavor since it has none of its own. Its appetizing: cubes look like potatoes or chicken, or turnips.

A good way to add tofu to the diet is to add it to soup.

Tested and we liked it. We used the canned corn 3 cups of water (4 would have been too thin). -Hannemans

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