Tibetan Vegetable Soup

Tibetan cooking doesn’t get nearly enough attention, and this vegetable soup is a fine example of what you’ve been missing.

It starts with a fragrant base of ghee, fresh ginger, and garlic, then builds into a thick, velvety broth using a simple flour roux whisked with water. Mixed vegetables, tomatoes, and cubes of tofu go in next, simmered just long enough to meld the flavors without losing their texture.

A splash of soy sauce at the end ties everything together with a subtle savory depth.

The result is a soup that feels both warming and light. Substantial enough for a meal, gentle enough for a starter.

Kitchen Tips

• Whisk the water in gradually to avoid lumps in the roux. Slow and steady gives you a smooth, silky broth
• Use whatever seasonal vegetables you have on hand. Root vegetables, greens, peas, and carrots all work well here
• Press and drain the tofu before dicing so it holds its shape and absorbs more flavor from the broth
• If you want it thinner, add water a little at a time until you reach your preferred consistency