Baby corn and Chinese broccoli soup Baby corn and Chinese broccoli soup

Baby corn (or young corn, as it is sometimes called) is often associated with stir fries. Who would have thought that it would make a superb ingredient for a soup dish too? I used fresh baby corn, not canned, and I have no idea if canned will work equally well. The thing about fresh baby corn is that they need some cooking and it is that cooking time, after I added them to the simmering broth, that really did the magic. Of course, there are a few other little things too that added to that magic. Like caramelized onions and crisp fried onions…

Recipe: Baby corn and Chinese broccoli soup


  • 2 tbsps. of vegetable cooking oil
  • 1 large onion, thinly sliced
  • 1/2 tsp. of minced garlic
  • salt
  • pepper
  • 2 to 3 c. of cooked diced or flaked meat (pork, chicken, beef, turkey, lamb… whatever you like)
  • 5 to 7 c. of meat broth, preferably homemade
  • 8 to 10 fresh baby corn, sliced diagonally about 1/4 inch thick
  • a bunch of Chinese broccoli, cut into one-inch lengths, separated into stems and leaves
  • 2 to 3 tbsps. of crisp fried onions, homemade or store bought


  1. Heat the vegetable oil in a pot.
  2. Add the onion slices and cook over medium-low heat, covered and with occasional stirring, until soft and lightly browned.
  3. Add the garlic, continue cooking for another minute then add the meat. Season lightly with salt and pepper. Stir.
  4. Turn up the heat. Pour in the broth and bring to the boil. Add the sliced baby corn, lower the heat and simmer for ten minutes.
  5. Taste the broth. Season with more salt and pepper, if needed.
  6. Add the Chinese broccoli stems and crisp fried onions. Simmer for another five to seven minutes.
  7. Taste the broth again (every vegetable you add soaks up salt so the broth tends to go bland after each addition) and adjust the seasonings, if needed.
  8. Add the Chinese broccoli leaves. Stir. Simmer for another five minutes. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6 to 8

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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