Tibetan Cheese Soup Churu Vegetarian Recipes

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TIBETAN CHEESE SOUP (CHURU) VEGETARIAN



Tibetan Cheese Soup (Churu) Vegetarian image

This is an easy to make, unusual soup from Tibet. The mixture of hot chili with the pungent mold-ripened churu cheese, after which the soup is named, is a uniquely Tibetan combination of flavors. Blue cheese makes a good substitute for churu, which isn't in the zaar computer. This recipe is popular in the region of Kongpo, where it is eaten for breakfast with a barley dough called tsampa. Wheat bread makes a good substitute. Note: the original recipe calls for 1/4 pound of chopped beef which I've omitted to make a vegetarian version. The recipe adapted from the Lhasa Moon Tibetan Cookbook, by Tsering Wangmo

Provided by lynnski LA

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 onion, chopped
oil (for frying)
1 tomatoes
1 jalapeno
2 tablespoons blue cheese
1/4 teaspoon paprika
1/4 teaspoon garlic, chopped
1/4 teaspoon fresh ginger, chopped
1/4 teaspoon ground sichuan pepper
5 cups water
1/4 cup cornstarch

Steps:

  • Fry the onion in oil until brown and soft.
  • Add the paprika, garlic and ginger and fry briefly.
  • Add the chili, stir, then turn the heat down and add the cheese.
  • When the cheese has melted, add the tomato and water.
  • Mix the cornstarch in a 1/4 cup of water and pour into the soup while stirring.
  • Bring to the boil while stirring.
  • Remove from the heat as soon as the soup had thickened.
  • Serve with bread or tsampa.

Nutrition Facts : Calories 77.6, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.2, Sodium 94.4, Carbohydrate 13.7, Fiber 1.1, Sugar 2.1, Protein 1.9

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