Saturday, January 21, 2012

Tibet: Chur Thug (Tofu Cheese Soup)

Tonight, it was time for pizza again - I hadn't made any in a long time. I chose two of our favorites: Salami Pizza (left) and Ham-Gorgonzola-Bell Pepper Pizza (right). LittleGrouch wanted tomato sauce and cucumber slices on his pizza, so that's what that one odd looking quarter is. 

This soup was my lunch - HubbyGrouch doesn't like to eat soup. Chur Thug is very similar to Churu (Tibetan Cheese Soup), which I made a few days ago. But when I prepared the Churu, it seemed there was something off with the ingredients, so I wanted to try a different recipe.

Six months ago: No-Bake Sommer Lasagna

340 g firm tofu, diced (or minced beef)
1 1/2 tbsp soy sauce
1 tbsp ghee or vegetable oil
1 1/2 medium onions, minced
6 garlic cloves, smashed
1 1/2 tbsp fresh minced ginger
90 g Gorgonzola
1 1/2 big tomatoes, diced
1 l water
4 tbsp corn starch, dissolved in 4 tbsp water

Mix tofu with soy sauce. Heat ghee or oil over medium heat. Add onion and cook until translucent. Add garlic, cayenne pepper, and ginger, and stir-fry 1-2 minutes. Add tofu and cook, stirring, for 2-3 minutes (or longer if using meat). Add the gorgonzola. Once the cheese has melted, decrease temperature to low and add the tomato. Bring to a boil and simmer for 5 minutes. Add water. Season to taste with salt, pepper, and sugar. Thicken with corn starch if desired.

(adapted from


  1. How interesting, I'd never heard of this soup - definitely seems like something I'd enjoy :)

  2. Very interesting combination of flavors--love the new blog name!