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Baby Corn Soup ( Chinese Cooking )


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3/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
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Enjoy sliced baby corn soup, clear soup that bring out the textures and flavors of the vegetables used in it. Although it is called the baby corn soup other vegetables like sliced carrot, french beans, spring onions are added to give the soup extra taste as well as nutrition. The baby corn provides a crunch to every spoonful and makes this a very enjoyable start to the meal. The perfect vegetable stock is crucial to this recipe, which is neither too mild nor too spicy. Definitely worth trying!

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Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients

2 tbsp oil
12 sliced baby corn
2 sliced spring onions
1/4 cup thinly sliced french beans
1/2 cup thinly sliced carrots
3 tbsp sliced mushrooms
4 1/2 cups clear vegetable stock
salt to taste

For Serving
vinegar
soy sauce
chilli sauce

Method
  1. Heat the oil in a wok / kadhai on a high flame till it smokes.
  2. Add the baby corn, spring onions, french beans, carrots and mushrooms and sauté on a high flame for 2 to 3 minutes.
  3. Add the vegetable stock and salt, mix well and bring to boil. Serve hot with vinegar, soya sauce and chilli sauce.
1 review received for Baby Corn Soup ( Chinese Cooking )
1 FAVOURABLE REVIEW

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 Reviewed By
shreya_food_researchNovember 30, 2010

Sweet and simple. Loved the flavours brought in by mushrooms! it cuts in the sweetness of baby corn. Really good for that cold winter night. :)
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Reviewed November 30, 2010 by shreya_food_research

Sweet and simple. Loved the flavours brought in by mushrooms! it cuts in the sweetness of baby corn. Really good for that cold winter night. :)

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