Cabbage and Corn Soup

Name: Cabbage and Corn Soup
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 2-3 pieces glutinous corn; 1/2 piece Carrot; 1/4 piece Cabbage; 1/2 handful Enoki mushroom; 1/4 piece white part of the green onion; 2/3 pot Clear water; 2 tsp Refined salt; 1/3 tsp MSG

A mild, naturally sweet soup of corn simmered with cabbage, enoki mushrooms, carrot, and scallion, light on the palate and simple to prepare.

1 hrNewEasy Soups Boil Light

Instructions

1
Put the corn into clear water, bring it to a boil over high heat, then simmer for 40 minutes over low heat.
2
Cut the cabbage in half, then cut it into two more halves. Remove the hard core at the bottom and then cut into large pieces (using the photo for shredding as reference), wash and set aside.
3
Trim off the bottom of the enoki mushrooms, separate them into small clusters, and wash them for later use; peel off the outer skin and remove the roots of the green onions, wash them, and cut them into diagonal sections; wash the carrots, peel and remove the ends, and cut them into chunks using a rolling cut; forgot to take a photo, borrowing a picture of curry making.
4
After the corn is cooked, take it out (it can be eaten directly); turn to high heat, put the carrots into the corn soup and cook until soft.
5
Then add the white part of the green onions and enoki mushrooms.
6
Add the cabbage later.
7
When the vegetables start to soften, add salt and MSG to season; once the flavor is absorbed, you can turn off the heat.
8
Drinking soup directly from the plate after finishing curry rice 😛.