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Sweet Corn Soup

Veggie.Lover's picture
Ingredients
  Vegetable stock/Water 6 Cup (96 tbs)
  Grated cooked corn/1 can cream style corn 2 1⁄2 Cup (40 tbs)
  Monosodium glutamate 1 Pinch
For stock
  Capsicum 2 , chopped
  Rice 2 Tablespoon
  Onion 1 , chopped
For chili vinegar
  Vinegar 10 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 3 Tablespoon
  Cornflour 6 Tablespoon
  Sauce 3⁄4 Teaspoon
  Salt To Taste
  Potatoes 1 , peeled and chopped
  Water 10 Cup (160 tbs)
  Green chilies 6 , thinly sliced
Directions

In a saucepan, combine corn and three cups stock.
Cook on medium fire for five to ten minutes.
Liquidise half the corn.
Mix it with the rest of the corn.
Blend balance stock with cornflour.
Cook till transparent and clear, stirring all the time.
Add corn mixture, salt and sugar.
Cook till it boils.
Just before serving, add soya sauce and aji-no-moto.
Serve hot, with chillies in vinegar and chilli sauce.
To prepare stock, combine all the ingredients in a saucepan.
Cover and bring it to a boil.
Let it boil until rice and vegetables are tender.
Strain.
To prepare chilli vinegar, remove as many seeds from sliced chillies as possible.
Combine with vinegar and salt and warm up slightly for a minute.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Healthy

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