Corn & Mushroom Soup

Corn & Mushroom Soup

A slight change in the weather in Mombasa where evenings get a bit cooler, hubby and I enjoy homemade soups. Well, actually if left to him he wouldn’t mind the ready packet soups. I am not a big fan of them. Corn & Mushroom Soup is one of my favourite soups. I make it often at home as the one available in the Chinese Restaurant usually has chicken in it.

What I like about this soup is its versatility. Add noodles, other vegetables, protein like tofu, meat, sea food, etc. Make it hot and sour, make it as thick  or thin as you like. Possibilities are endless.

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A turn in the weather from hot summer days to a full day of rain called for some hot soup. Hubby requested I make some Chinese | Indo Chinese style soup. Had corn and mushroom in the fridge so got the opportunity to update my corn & mushroom soup.

First Published on 22/05/2013. Updated on 02/09/2022.

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Ingredients Required For Corn & Mushroom Soup

• Mushrooms – use any mushrooms of your choice. I have used button mushrooms. You can use shiitake, crema, enoki, etc.
• Sweet Corn – if you get tender corn, no need to precook it. I have used cooked corn as that is what I had in my fridge.
• Onion – used red, white or yellow. Peel and chop finely.
• French Beans – trim the ends. Cut into nearly the same size as the corn kernels.
• Carrot – peel and dice, nearly the same size as the corn kernel.
• Garlic – peel and sliced or minced.
• Ginger – fresh ginger either paste or cut into thin slivers.
• Cornflour – also known as corn starch. Add according to how thick or thin you want the soup base. For a more broth kind of soup omit it.
• Stock/ Water – use homemade stock or ready made. Or simply use tap water.
• Water – little water is required to make the cornflour slurry.
• Salt – add according to your taste. Be careful as some stocks already contain a bit of salt. Also soy sauce tends to be salty.
• Pepper – Add according to your taste.
• Vinegar – I prefer to use rice vinegar. Use any good quality vinegar of your choice. Add according to your taste.
• Oil – use any odourless oil of your choice like canola, sunflower. Or you can use sesame seed oil. I prefer using that for Chinese and Indo Chinese DIshes.
• Soy Sauce – use dark or light. If you use dark, add less. For gluten free, check the label that it does not contain wheat flour.
• Chilli Sauce – use ready made Chinese chilli sauce or homemade one. Check out this one.

SWEET CORN AND MUSHROOM SOUP

mayurisjikoni

Corn & Mushroom Soup is a flavourful, filling, vegan,easy to make and versatile soup. Add noodles, tofu, vegetables of your choice and you have a new soup in a jiffy.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Light Meal, Soup, Starter

Cuisine Indo-Chinese

Servings 4 cups

Ingredients

  

• 1 cup mushrooms sliced
• ½ cup sweet corn cooked
• ¼ cup french beans finely chopped
• ¼ cup carrot diced
• ¼ cup onion finely chopped
• 2- 3 cloves of garlic peeled and finely chopped
• 1 tsp ginger paste or thin slivers of ginger
• 1-2 tbsp cornflour
• 3 cups water or stock
• ¼ cup water
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp rice vinegar
• ½ - 1 tsp chilli sauce
• 1 tbsp oil
• 1 tsp dark soy sauce
• some spring onion chopped for garnishing

Instructions

 

• Mix cornflour in a ¼ cup of water and keep on the side till required.
• In a deep pan heat the oil over high heat.
• When it is hot, add the onion, garlic, ginger, carrot and french beans. Stir fry for a minute or two.
• Add mushrooms and sweet corn. Stir fry for 30 seconds or so.
• Add the water or stock. Bring the soup to a gentle boil.
• Add the cornflour mixture, stirring the soup all the time. Stir till it begins to thicken slightly.
• Add salt, soy sauce, vinegar and chilli sauce. Mix and serve.
• Serve with some extra soy sauce and chilli sauce on the side.
• I didn't add spring onion as I didn't get any at the time of taking the photos.

Notes

• Don't overcook the vegetables. Once the soup begins to boil, add the cornflour, mix till it thickens and take it off the heat.
• To maintain the crispiness of the vegetables serve the soup immediately.
• I used my homemade garlic chilli sauce or chutney.  You can buy any chilli sauce from the market.
• Add any vegetables that you may have at home like zucchini, broccoli, celery, etc.
• If you use stock and it has salt, then adjust the amount of salt required.
• Vegetables cut into smaller size means that the cooking time is less. Larger veggies take longer to cook.

Keyword corn & mushroom soup, how to make Chinese Corn Soup, sweet corn & mushroom soup

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