Vegetable Corn Soup
First:
Peel off Chingensai (bok choy) leaves one at a time and wash with water individually. Then cut into thin strips.
Wash long white leek, cut in half lengthwise and slice diagonally.
Blanch aburaage (thin deep-fried sliced tofu) in boiling water to remove excess oil and cut into thin strips.
Second:Heat vegetable oil in a pot over medium heat. Add chingensai, leek, aburaage and stir-fry.
When vegetables are soft, add dashi broth, sake and canned cream corn.
When it comes to a boil, add light soy sauce to adjust the taste. Pour soup in a bowl and serve.