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Sweet Corn Soup

Ingredients
  Corncobs 6 Large (Fresh)
  Ajinomoto 3⁄4 Teaspoon
  Sauce 1⁄2 Teaspoon
  Cornflour 2 Tablespoon
  Sugar 1 1⁄2 Tablespoon
  Salt To Taste
  Chili sauce 1 Tablespoon
  Green chilies 1 Tablespoon (Marinated In Vinegar)
Directions

Grate the corn. Take out a few whole corns. Add 6 teacups of water and cook in a pressure cooker.
Mix the cornflour in 2 teacups of cold water and add to the cooked corn mixture. Put to boil and add the sugar, Ajinomoto powder and salt.
Boil for at least 30 minutes. Add the soya sauce.
Serve hot with chillies in vinegar and chilli sauce.
Variations: Sweet Corn and Asparagus Soup. Cut a few pieces of asparagus into about 25 mm. (1") pieces and add to the soup 5 minutes before serving.
Sweet Corn Soup (with Egg). Just before serving, put 1 egg in a tea-strainer and press it with a spoon over the hot soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 895 Calories from Fat 47

% Daily Value*

Total Fat 6 g8.6%

Saturated Fat 0.85 g4.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1658.4 mg69.1%

Total Carbohydrates 216 g71.9%

Dietary Fiber 20.2 g80.7%

Sugars 49.9 g

Protein 23 g46.7%

Vitamin A 38.9% Vitamin C 145.8%

Calcium 3.2% Iron 28.7%

*Based on a 2000 Calorie diet

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Sweet Corn Soup Recipe