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Vegetable Corn Soup

Recipe 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.

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