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Clear Soup with Babycorn, Mushrooms and Carrots


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5/5 stars  100% LIKED IT
3 REVIEWS ALL GOOD
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Light and refreshing.

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Preparation Time: 
Cooking Time: 
Makes 6 servings
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Ingredients

12 baby corn
2 spring onions
4 tbsp chopped french beans
1 carrot , sliced
3 tbsp canned sliced mushrooms (khumbh)
4 1/2 cups clear vegetable stock
2 tbsp oil
salt to taste

Method
  1. Slice the baby corn into big pieces.
  2. Slice the spring onions with a few leaves.
  3. Heat the oil in a wok on a high flame. Add the baby corn, spring onions, green beans, carrot, mushrooms and stir fry for 2 to 3 minutes.
  4. Add the hot boiling stock and salt and boil for 1/2 minute.
  5. Serve hot with chillies in vinegar, soya sauce and chilli sauce.

Tips
  1. Note:- Instead of canned mushrooms, you can also use dried black Chinese mushrooms.
3 reviews received for Clear Soup with Babycorn, Mushrooms and Carrots
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Leena_Dhoot, December 15, 2010

Its a very simple recipe for authentic clear soup! It is full of flavours and does well in terms of nutrients as well!
3 of 3 members found this review helpful

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Helpful reviews for this recipe
Reviewed December 15, 2010 by Leena_Dhoot

Its a very simple recipe for authentic clear soup! It is full of flavours and does well in terms of nutrients as well!

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3 of 3 members found this review helpful
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Reviewed April 20, 2011 by Just Meee.....

It is an amazing recipe and wonderful soup....very refreshing for a tired person who returns home after a tough day

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Reviewed April 20, 2013 by Big Foodie

Nice healthy clear soup cooked with mushrooms and carrots. Always use vegetable stock as its healthy and enhances the soup taste.

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