Chinese
Sweet Corn Soup (Indo-Chinese Vegetable Soup)
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Sweet Corn Soup (Indo-Chinese Vegetable Soup) is Chinese home cooking, eaten at lunch and dinner. On the plate it is the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Blend half the corn kernels with 1/2 cup of the water to a coarse puree and keep the rest whole.
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Heat the oil in a pot, add the chopped garlic, ginger and spring onion whites for 30 seconds, then the carrot, finely chopped beans and cabbage, and stir 2 minutes.
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Add the corn puree, the whole kernels and the rest of the water except 1/4 cup, with the salt and sugar. Bring it to a boil and simmer 8 minutes until the vegetables are tender.
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Stir the corn flour into the last 1/4 cup of cold water and pour it in slowly, stirring, then simmer 2 minutes until the soup thickens and turns glossy.
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Add the white pepper and vinegar, scatter the spring onion greens over and drink it hot before the noodles or fried rice.
Serve it with
A Chinese dinner is a plate rather than a single dish. These are the courses that normally sit beside Sweet Corn Soup (Indo-Chinese Vegetable Soup), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Sweet Corn Soup (Indo-Chinese Vegetable Soup) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 19 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 600 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Sweet Corn Soup (Indo-Chinese Vegetable Soup) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.