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:

1. Prepare the Ingredients:

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

2. 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.

3. Simmer the Soup:

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

4. Serve & Enjoy:

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