I simplified this recipe from 'The Kopan Cookbook,' a collection of recipes from a Tibetan monastery, which was reviewed and excerpted in the L.A. Times Food Section several years ago. Unfortunately I did not save the name of the author, who had personally collected the recipes during a stay at the monastery, and the distinctive 'Kopan Masala' spice mix she suggested. In retrospect, I wish I'd gone to the trouble of mixing the special spices -- even though I don't know how the soup could be much better!

Ingredients

8 serv.

butter↗1⁄4 cup
gingerroot1 tablespoon
grated
garlic↗1 tablespoon
minced
onion↗1 cup
diced
turmeric↗1⁄2 teaspoon
chili powder↗1⁄2 teaspoon
garam masala↗1⁄2 teaspoon
instant mashed potatoes↗2 cups
water↗6 cups
tofu↗1 cup
diced
frozen chopped spinach1
thawed and drained
white vinegar↗1 1⁄2 teaspoons
soy sauce↗1 tablespoon
salt and pepper
green onions↗2 tablespoons
chopped
tablespoons cilantro, chopped↗2

Step-by-step instructions

1
Melt butter in a large heavy soup pot. Add ginger, garlic, and onion; cook and stir over medium heat until onion is tender. Add turmeric, chili powder, and Garam masala; continue cooking and stirring for one more minute. Remove pan from heat.
2
Stir in half of the potato flakes until blended, then half the water until smooth. Repeat with other half of potato flakes and water. Return pan to medium heat and bring to a boil.
3
Add spinach and tofu. Allow mixture to return just to the boiling point and immediately reduce to lowest possible heat. Stir in vinegar and soy sauce; season to taste with salt and pepper.
4
Serve in heated bowls; garnish with chopped green onions and cilantro.

Source: food.com

Original recipe ↗

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