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I’ve made this the simplest way by using basic vegetables you find in most Chinese recipes. If you’ve enjoyed hot and sour soup , you’ll definitely relish this manchow soup. While both soups employ similar elements, manchow contains more of stir-fried vegetables and is less sour. Prepare a cornflour slurry by mixing the corn flour with a quarter cup of water. Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium.
There is potato in the recipe, so do not feed in the night until your baby turns one. Before evening 6 is just fine. There are 2 recipes on this post. Hope you did not mix them up.
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This is one of the modifications of veg clear soup. Corn veg soup is delicious with crunchy vegetables and aroma of garlic and ginger. A dash of pepper powder makes it little spicy but overall is lip-smacking soup. If you have frozen vegetables then it is just 10 min soup to make.
Separate the greens and whites of the spring onions. To make the soup creamy you can also puree half cup of sweet corn kernels with little water in a blender. Pass it through a strainer and boil until the soup thickens.
sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup
Add more or less of oil as per your cooking preference. You have to be quick in following these steps so you don’t burn the food. Add ¾ tablespoon of finely chopped ginger, ¾ tablespoon of finely chopped ginger, green chili and coriander stems. Sauté until slightly aromatic for 30 seconds.
Pour 1.5 cups of water or vegetable stock into the pan. I do not use cream-styled sweet corn from tins because I don’t like the taste or texture. It’s always best to use fresh veggies when you cook instead of using tinned vegetables. I also choose not to include Ajinomoto in Indo-Chinese food. This is a unique recipe created by me and I have been using it for years.
How to Make Restaurant-Style Sweet Corn Vegetable Soup
I had to cook mine for 2 to 3 minutes. I turned off after 3 minutes. Ensure your noodles are al dent and not over cooked. Stir and boil this until the sweet corn soup thickens slightly.
Puree the soup until it's smooth, then pour it into a separate bowl or pot. Keep doing this in batches until all the soup has been pureed. Use a cheese grater with large holes to grate the kernels from the cobs into a big bowl. Keep grating all sides of the corn until you've collected all of the fresh, sweet kernels.
What Ingredients to use in your soup
To get the remaining juices, use the blunt side of the knife to scrape down the corn cobs. Neglecting this last step will mean missing out on a lot of each piece's flavor. You can tell when corn is cooked perfectly by the color, taste and smell. As corn cooks, it will become more yellow in color and the kernels will become firmer yet tender. You can also taste the corn to check if it’s done.
Do try it at home and share your experience with us. Now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water. Pour 4 cups of water or vegetable stock and bring to a rolling boil. Add 1½ to 2 tablespoons of oil to a wok and heat it on high heat.
Substitute peas for corn if you wish. Now season the soup with sugar, salt and white pepper powder . Take around 2/3 of sweetcorn kernels in a blender and blend it into fine paste. Add this sweetcorn paste along with other 1/3 whole sweetcorn kernels in the soup. Let it simmer for some time.
Use a knife to carefully scrape the corn kernels from the cobs. Remove steamed corn cobs with the help of pasta tongs and place them in a bowl or plate. Leave the corn cobs to cool at room temperature. We will come up with a recipe soon for spinach and corn sandwich. Make it is not lumpy, we will use this slurry to thicken our soup.
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