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…
- 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.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.