I have been posting a lot of soup recipes this winter. That will probably come to an end quite soon as we have entered spring and the temperature, though temperate just now, is climbing. I will therefore revert to healthy salads soon. In the meantime, I have always been foxed with baby corn. This is not a vegetable that is used in Indian cooking, as far as I know. I have seen it being used in Chinese cuisine. Since my meals are largely Indian, I land up not buying baby corn too often. But I did buy it in the recent past and decided to use it in a soup. I was searching for recipes and came across this wonderful recipe from NDTV Food. I wasted no time in trying it – and it was really good!

Ingredients
1 cup baby corn, split into two lengthwise
4 cups water
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tsp finely chopped green chilis
1 tbsp finely chopped coriander leaves
2 tbsp finely chopped cabbage
2 tbsp finely chopped capsicum (green bell pepper)
2 tbsp finely chopped mushrooms
1 tsp black pepper powder
1 tsp soy sauce (I used the light soy sauce)
4 tbsp cornflour mixed in 1 cup water
Salt to taste
Method
Heat a wok and sauté the ginger, garlic, coriander leaves and green chilis for about 2 minutes
Add the corn and all the vegetables except cabbage
Add pepper and salt and continue to sauté for another couple of minutes
Add soy sauce and water
When it comes to a boil, reduce flame till the soup thickens slightly
Add the cabbage
Remove from heat and serve immediately
Enjoy!