Tibetan Cheese Soup Churu Vegetarian

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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

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Steps

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Fry the onion in oil until brown and soft.

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Add the paprika , garlic and ginger and fry briefly.

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Add the chili , stir , then turn the heat down and add the cheese.

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When the cheese has melted , add the tomato and water.

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Mix the cornstarch in a 1 / 4 cup of water and pour into the soup while stirring.

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Bring to the boil while stirring.

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Remove from the heat as soon as the soup had thickened.

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Serve with bread or tsampa.

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Ingredients

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onion, oil, tomatoes, jalapeno, blue cheese, paprika, garlic, fresh ginger, ground sichuan pepper, water, cornstarch