Sweet Corn Soup

Instructions

1. 1

   Prepare the Corn Base

   • Separate the sweet corn kernels. Take 1.5 cups and add them to a blender with a splash of water.
   • Blend into a coarse paste. Avoid making it perfectly smooth to retain some texture.
   • Keep the remaining 0.5 cup of whole corn kernels aside for later.
2. 2

   Sauté Aromatics and Vegetables

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

   Simmer the Soup

   • Add the coarse corn paste and the reserved whole corn kernels to the pot. Stir well to combine with the vegetables.
   • Pour in the vegetable broth. Increase the heat and bring the mixture to a rolling boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer for 5-7 minutes. This allows the flavors to meld together.
4. 4

   Season and Thicken

   • Uncover the pot and stir in the light soy sauce, rice vinegar, sugar, salt, and white pepper powder.
   • In a small bowl, whisk the corn starch 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. This prevents lumps from forming.
   • Continue to stir and cook for another 1-2 minutes until the soup thickens to your desired consistency.
5. 5

   Garnish and Serve

   • Taste the soup and adjust the seasoning if necessary. You might need more salt, pepper, or a touch of vinegar.
   • Turn off the heat. Ladle the hot soup into serving bowls.
   • Garnish generously with freshly chopped spring onion greens and serve immediately.