TIBETAN Spinach & Egg Drop Soup
2 tablespoons butter
1 tablespoon fresh ginger root, minced
1 tablespoon fresh garlic, minced
1/2 cup red onion, diced
1/4 cup white flour
4 cups water
1 cup fresh spinach, chopped
1 cup fresh tomatoes, chopped
1/2 cup tofu, diced [optional]
1 tablespoon soy sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1. Melt butter in a large saucepan over medium heat. Add ginger, garlic, and red onion. Stir-fry for about a minute.
2. Add flour and continue to stir until flour mixture is slightly golden, approx. 3-5 mins. Add water, one cup at a time, stirring constantly with a wire whisk to prevent lumps. Stir until smooth.
3. Add spinach, tomatoes, and tofu [optional]. Mix well and bring to a boil. Add soy sauce, chili powder, and salt and pepper to taste. Allow to boil for 2 more minutes. If soup is too thick, add a little water. In a small bowl, lightly beat the egg and add it to the soup, stirring constantly. Remove from heat and serve hot with or without rice.