Tibetan Vegetable Soup

2 tb Ghee

1 tb Minced ginger

1 tb Minced garlic

1/2 c Onion, diced

1/4 c White flour

4 c Water

2 c Mixed vegetables, chopped

1/2 c Chopped tomatoes

1 c Tofu, drained & diced

1/4 c Green onions, chopped

1 tb Tamari sauce

1/4 ts Black pepper

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot. Adapted from Betty Jung, "The Kopan Cookbook"