Tibetan Tsampa Vegetable Porridge

Ingredients

• 1 cup roasted barley flour (tsampa)
• 4 cups vegetable broth
• 2 cups mixed vegetables such as carrot, cabbage, and greens, finely diced
• 3 tbsp neutral oil or plant-based butter
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp soy sauce
• 1/2 cup cold water
• 3 scallions, sliced
• 1 tsp toasted sesame oil
• Salt and black pepper

Steps

1. Whisk the tsampa into the 1/2 cup of cold water until completely smooth, with no lumps at all.
2. Slake it in cold water first. Roasted barley flour tipped straight into hot broth seizes into knots that will not whisk out.
3. Heat the oil in a heavy pot over medium heat and cook the onion for 5 minutes, then the garlic and ginger for 30 seconds.
4. Add the diced vegetables and cook for 5 minutes, turning them in the fat, then pour in the broth and bring to a simmer.
5. Simmer for 8 to 10 minutes, until the vegetables are tender.
6. Reduce the heat to low and pour in the slaked tsampa in a steady stream while whisking constantly.
7. Cook for 5 to 6 minutes, stirring continuously and scraping the base, until the porridge thickens and the raw flour taste has gone. It thickens further off the heat, so keep it looser than you want it.
8. Season with the soy sauce, salt, and pepper, finish with the sesame oil, and serve with the scallions.

Allergen note: Contains gluten, sesame and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.