Baby Corn Soup (Type 2)

Baby Corn Soup is a light and flavorful soup packed with stir-fried vegetables, mushrooms, and a rich vegetable stock.

Ingredients:

• Baby corn – 12
• Spring onions – 2
• French beans (chopped) – 4 tbsp
• Carrot (sliced) – 1
• Canned sliced mushrooms (khumbh) – 3 tbsp
• M.S.G (Ajinomoto, optional) – 2 pinches
• Clear vegetable stock – 4 1/2 cups
• Oil – 2 tbsp
• Salt – to taste

Instructions:

Prepare the Ingredients:

• Slice the baby corn into large pieces.
• Chop the spring onions along with some green leaves.

Stir-Fry the Vegetables:

• Heat oil in a wok over high flame.
• Add baby corn, spring onions, green beans, carrots, mushrooms, and MSG (if using).
• Stir-fry for 2 to 3 minutes.

Simmer the Soup:

• Pour in the vegetable stock and add salt.
• Let it boil for about 30 seconds.

Serve & Enjoy:

• Serve hot with accompaniments like chili vinegar, soy sauce, and chili sauce.
• Enjoy this light and flavorful soup! ??