Winter melon and young corn soup
Baby corn doesn't have a strong flavor on its own, so it's best enjoyed simply seasoned with salt and pepper.
This soup pairs well with the richer flavors often found in Chinese cuisine.
This soup pairs well with the richer flavors often found in Chinese cuisine.
How to make it
1
Peel the winter melon, remove the seeds and pulp, boil it until soft enough to be pierced with a bamboo skewer, and then cut it into cubes.
Cut the baby corn into small pieces.
2
Heat the Chinese soup in a pot, add the winter melon and baby corn, season with salt and pepper, cover and simmer for about 5 minutes
3
To finish, drizzle with aromatic oil and top with green onions
Ingredientsfor 2 people
-
- Winter melon
- 100g
-
- Chinese soup
- 200cc
-
- Young corn
- 50g
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- fragrance oil For finishing with
- 1 tablespoon
-
- with green onions For topping
- Appropriate amount
[PR]
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