Cauliflower and Corn Soup
This Zhejiang-style Corn and Cauliflower Soup has a fresh, savory flavor and a delightfully tender, fresh texture.
Ingredients
fresh cauliflower
400 g
canned corn kernels
100 g
cornstarch slurry
1 tsp
salt
to taste
chicken powder
to taste
sesame oil
a pinch
oil
1 tbsp
Instructions
1
Step 1
Wash the cauliflower and break it into small florets. Blanch in a pot of boiling water until just tender, then remove, rinse with cold water, drain well, and set aside.
2
Step 2
Place a wok over the heat and add 1 tbsp of oil. Heat to about 60% hot, then add the cauliflower and stir-fry briefly. Stir in the salt, corn kernels, chicken powder, and an appropriate amount of water. Once the mixture comes to a boil, thicken with the cornstarch slurry, drizzle with sesame oil, and serve immediately.
