Sweet Corn Soup

Instructions

1. 1

   Prepare the Corn Base

   • Set aside 1/2 cup of whole sweet corn kernels for texture.
   • In a blender, combine the remaining 1.5 cups of sweet corn kernels with 1/4 cup of water or broth.
   • Blend into a coarse paste. Avoid making it perfectly smooth to maintain some texture.
2. 2

   Sauté Aromatics and Vegetables

   • Heat vegetable oil in a large pot or Dutch oven over medium heat.
   • Add the finely chopped ginger and garlic. Sauté for 30-45 seconds until fragrant, being careful not to burn them.
   • Add the finely chopped french beans and carrots. Sauté for 2-3 minutes until they are slightly tender-crisp.
3. 3

   Combine and Simmer

   • Add the blended corn paste and the reserved whole corn kernels to the pot.
   • Pour in the 4 cups of vegetable broth and stir well to combine everything.
   • Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer for 7-8 minutes to allow the flavors to meld.
4. 4

   Season the Soup

   • Stir in the salt, sugar, white pepper powder, light soy sauce, and white vinegar.
   • Mix well and taste. Adjust seasonings if necessary; you might want more salt for savoriness, sugar for sweetness, or vinegar for a tangy kick.
5. 5

   Thicken and Finish

   • In a small bowl, whisk the 3 tablespoons of cornstarch with 1/4 cup of cold water until you have a smooth, lump-free slurry.
   • While stirring the soup continuously with one hand, slowly pour the cornstarch slurry into the pot with the other.
   • Continue to stir and cook for another 2-3 minutes. The soup will thicken to a glossy, velvety consistency. Turn off the heat.
6. 6

   Garnish and Serve

   • Ladle the hot soup into serving bowls.
   • Garnish generously with freshly chopped spring onion greens.
   • Serve immediately with optional additions like chili vinegar or fried noodles.