Vegetarian Recipes & Cooking > Tibetan Vegetarian Recipes > Vegetarian Shogo Tang Recipe

Shogo Tang



Translation: Roasted Potato Soup

Cuisine: Tibetan

Recipe Type: Soup

Vegetarian / Vegan: Vegan

Ingredients:

3 potatoes
1 TB butter
1/2 TB ginger, grated
1 TB garlic, chopped
1 tsp. roasted chili powder
1/4 tsp. ground Szechuan peppercorns
2 cups water
1 cup vegetable stock
1 cup Tibetan tea (or any similar tea)
2 scallions, chopped

Directions:

Prepare the tea, making sure not to make it too strong, and mix with the 2 cups of water and 1 cup of stock. Heat a broiler and broil potatoes until brown and very slightly charred (but NOT burnt). Turn and brown other side. This process should take about 30-40 minutes. When the potatoes are brown and cooked through, peel the potatoes, chopping up both the browned peel and potatoes into small chunks. Fry the garlic, ginger, chili powder, and ground peppercorns in the butter for 1 minutes, or until aromatic. Add potatoes and potato skins and mash while adding water and tea, until you get a smooth-chunky consistency (you'll know when you get there). Ladle into bowls and top with chopped scallions.

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Prep Time: 10 minutes

Cooking Time: 50 minutes

Servings: 2-4

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