Spinach and Baby Corn Soup

Have you ever jotted down recipes from a book, magazine, internet, etc thinking that you will make it like yesterday and never got down to it? I have and not just a few recipes, but loads of them which tend to disappear among the many pages of my recipe book or are used as book markers. Jotting down the recipes is not a bad thing you might think, but what if you have not noted down the method? While going through the recipe, I had not noted down the method, thinking that oh I know how its done and I am going to make it soon. The method may remain fresh in you head for a few days but not years!

One such recipe is the spinach and baby corn soup. The method was missing and some of the ingredients I couldn’t read as the page had become all smudgy. However I had baby corn and I just wanted to make it into a soup. Once an idea comes into my head, I cannot see an alternative as I get fixated to the original idea. This definitely does not make me a versatile candidate for Master Chef!

So, getting back to the recipe, with fresh baby corn and spinach in my fresh, set about trying to make a Chinese style soup, you know the famous seed corn type where sometimes the base or liquid part is so thick because of the cornflour. Here I decided to replace the cornflour with rice flour and used other ingredients that I had. 

Go on try out this simple and absolutely filling soup.

SPINACH AND BABY CORN SOUP
2 Servings

1½ cups of sliced baby corn (approx 8-10)
1 cup roughly chopped spinach
½ cup sliced onion (approx 1 medium one)
1½ tbsp cornflour 
 3 -3½ cups water or stock
3-4 cloves of garlic, peeled and finely sliced
1 tbsp oil

1 tsp sesame oil

½ – ¾ tsp salt
 Some chili flakes

½ tsp pepper powder

1. Mix rice flour with the measured water or stock. 
2. Heat oil in a deep pan over medium heat. 
3. When it is hot add the onion and garlic and stir fry it for a minute or so.
4. Add the sliced baby corn.
5. Stir fry for a minute or so. Cover the pan with a lid, lower the heat and let the baby corn cook for 1-2 minutes.
6.  Add the water or stock. Add salt.
7. Stir the soup till it becomes hot.
8. Let the soup come to a gentle simmer. 
9. Let it simmer over low heat till the corn is just cooked but not overcooked.
10. Add the chopped spinach and let it cook for 2 minutes or so and serve.
11. Serve the soup with some soy sauce and chilli sauce.