Egg and Tomato Soup

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Appears in
Taste Tibet: Family recipes from the Himalayas

By Julie Kleeman and Yeshi Jampa

Published 2022

  • About

We enjoy this as a light, refreshing lunch, with some Balep (Tibetan flatbread) or toast. In Tibet it’s usually eaten with Tsampa (roasted barley flour), and it also makes a nice accompaniment to drier meat dishes. Use the best free-range eggs you can find, and the ripest tomatoes. The spinach is optional, but it adds more texture and colour to the dish.