BABYCORN SOUP

 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.



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

Direction:

• Heat the oil in a wok / kadhai on a high flame till it smokes.
• Add the baby corn, spring onions, french beans, carrots and mushrooms and sauté on a high flame for 2 to 3 minutes.
• Add the vegetable stock and salt, mix well and bring to boil. Serve hot with vinegar, soya sauce and chilli sauce.