CHINESE CORN-AND-MUSHROOM SOUP
To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes.
- Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.
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Nischal Khati
[email protected]Overall, I really enjoyed this soup. It was easy to make, tasted great, and was a hit with my family. I would definitely recommend this recipe.
Patrick Malgas
[email protected]This soup was easy to make and tasted great. I used frozen corn and mushrooms, and the broth was still very flavorful. I will definitely be making this again.
Uzair gul
[email protected]I'm not a big fan of Chinese food, but this soup was actually really good. The corn and mushrooms were cooked perfectly, and the broth was flavorful and savory. I would definitely make this again.
Kabite Esther
[email protected]This soup was delicious! I made it for my family, and everyone loved it. The corn and mushrooms were cooked perfectly, and the broth was flavorful and satisfying. I will definitely be making this again.
Durga Budhathoki
[email protected]I wasn't impressed with this soup. The corn and mushrooms were bland, and the broth was too watery. I wouldn't recommend this recipe.
TAHSIN KHONDOKAR Ovi
[email protected]This soup was a bit too thick for my taste. I think I would have liked it more if I had added some more water or broth.
Noman Sanghi
[email protected]I loved the simplicity of this soup. It was easy to make and tasted delicious. The corn and mushrooms were cooked perfectly, and the broth was flavorful and satisfying. I will definitely be making this again.
martin wang
[email protected]This soup was easy to make and tasted great. I used canned corn and mushrooms, and the broth was still very flavorful. I will definitely be making this again.
Luca Bruwer
[email protected]I'm not a big fan of corn soup, but this recipe was actually really good. The corn and mushrooms were cooked perfectly, and the broth was flavorful and savory. I would definitely make this again.
Gavin Smish
[email protected]This soup was delicious! I made it for a party, and everyone loved it. The corn and mushrooms were cooked perfectly, and the broth was flavorful and satisfying. I will definitely be making this again.
Sabrina Arcega
[email protected]I wasn't a fan of this soup. The corn and mushrooms were overcooked, and the broth was too thick. I wouldn't recommend this recipe.
Zeeshan Danish
[email protected]This soup was a bit bland for my taste. I think I would have liked it more if I had added some more spices or herbs.
Saquoya Townsend
[email protected]I loved this soup! It was so creamy and flavorful. The corn and mushrooms were cooked perfectly, and the broth was rich and satisfying. I will definitely be making this again.
Naledi Mokoa
[email protected]This soup was easy to make and tasted great. I used fresh corn and mushrooms, and the broth was very flavorful. I will definitely be making this again.
Raja Munzer
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It was light and flavorful, with a nice balance of corn and mushrooms. I would definitely recommend it.
Angel Goodfella
[email protected]This soup was a hit with my family! The corn and mushrooms were perfectly cooked, and the broth was flavorful and satisfying. I will definitely be making this again.