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Sweet corn soup

 

Chinese food always has a special place on Indian food palate. We are very much in love with the Indian version of the Chinese food .So much so that when we go abroad we crave for the spicy oily Chow mein and soups that we get around the corner. And we feel pity for the western taste buds to have to settle for the bland version of the Chinese cuisine. Sweet corn soup is my favourite so therefore my 1st Chinese cuisine recipe to be posted on my blog. I know I am being little partial ;P

Sweet corn  2 cobs

Water 5-6 cup

Beans 10

Carrots  1

Cabbage 100 gms

Tofu 100 gms

Salt & pepper  to taste

Chilli sauce 2 tsp

Sugar 1tsp

Vinegar 1tsp

Aginomoto 1/2 tsp (optional- expecting & nursing mothers should not take this salt)

Soya sauce ½  tsp

Corn flour 3tsp

This soup is high on nutrition value tofu is high in protein as it is made from soya bean. Corn is high in vitamin B1& C a source of fiber  in the soup.Wash the corn properly and  pressure cook with 3 cups of water till soft. Cool the corn and grate them. Sieve the water so the husk can be separated. Put the vessel on flame then add 2 cups of water again and add the chopped vegetables and boil for 5-7 min till the veggies have become soft. Put corn paste, sauces and sugar to thicken.Serve hot .

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4 Responses to “Sweet corn soup”

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