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…
Baby corn and Chinese broccoli soupPrint Pin
- 2 tablespoons of vegetable cooking oil
- 1 large onion thinly sliced
- 1/2 teaspoon minced garlic
- 2 to 3 cups cooked diced or flaked meat pork, chicken, beef, turkey, lamb… whatever you like
- 5 to 7 cups bone broth preferably homemade
- 8 to 10 fresh baby corn sliced diagonally about 1/4 inch thick
- 1 bunch Chinese broccoli cut into one-inch lengths, separated into stems and leaves
- 2 to 3 tablespoons fried shallots homemade or store bought
- Heat the vegetable oil in a pot.
- Add the onion slices and cook over medium-low heat, covered and with occasional stirring, until soft and lightly browned.
- Add the garlic, continue cooking for another minute then add the meat. Season lightly with salt and pepper. Stir.
- 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.
- Taste the broth. Season with more salt and pepper, if needed.
- Add the Chinese broccoli stems and crisp fried shallots. Simmer for another five to seven minutes.
- 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.
- Add the Chinese broccoli leaves. Stir. Simmer for another five minutes. Serve hot.