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Vegetable Sweet Corn Soup

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Ingredients
  Whole corns on the cob 4 (Big Cob)
  Ajino-moto 1⁄2 Teaspoon
  Cornflour 4 Tablespoon (Leveled), dissolved in 1 cup water
  Sugar 3 Tablespoon
  Salt To Taste
  Pepper white 1⁄2 Teaspoon
  White vinegar 2 Tablespoon
  Shredded cabbage 1⁄2 Cup (8 tbs)
  Carrots 1⁄2 Cup (8 tbs), very finely chopped
Directions

Take out a few whole corn kernels and grate the rest of the corn on the grater.
Pressure cook corn with 6 cups of water and 2 tsp salt.
After the first whistle, keep on low heat for 15 minutes.
Remove from heat.
After the pressure drops, mix cornflour in water and add to cooked corn.
Add sugar, ajinomoto, vinegar and pepper.
Give it one boil.
Keep it boiling for 8-10 minutes.
More cornflour, dissolved in a little water may be added if the soup appears thin.
Add the vegetables €” cabbage and carrot.
After adding the vegetables, boil the soup for 2-3 minutes only.
Do not overcook the vegetables, leave them crunchy and crisp.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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