Ingredients

To Make The Soup

• 1½ cups corn, boiled
• 500ml vegetable stock
• 1/4 cup beans, chopped fine
• 1/4 cup carrots, chopped fine
• 1/4 cup cabbage, chopped fine
• 1/4 cup mushrooms, boiled and chopped fine
• 1/4 cup tofu, chopped fine
• salt, to taste
• pepper, to taste
• 2 tbsp light soy sauce

To Make The Cornflour Slurry

• 2 tbsp corn flour
• water, as needed (to make the cornflour slurry)

To Garnish

• A few spring onions, chopped fine

Method

Step1: To Make The Creamed Corn

(1) Take half of the corn and give it a few pulses in the blender. Set aside. 

Step2: To Make The Soup

(2) In a deep bottom pan, add the vegetable stock and bring to a boil.

(3) Next, add the beans, carrots, cabbage, mushrooms, tofu and corn, and mix everything together. Then, add the creamed corn.

(4) Season the soup with salt and pepper. Then, add the soy sauce.

(5) To make the cornflour slurry, mix the water into the cornflour, making sure there are no lumps. Add this to the soup. 

(6) Bring the soup to a boil, and then take it off the heat.

Step3: To Serve

Sprinkle with spring onions on top and serve hot.

Method (Step-by-Step)

This is the list of ingredients.

Take half of the corn and give it a few pulses in the blender. Set aside. 

In a deep bottom pan, add the vegetable stock and bring to a boil.

Next, add the beans.

Then, add the carrots.

Add the cabbage.

Next, add the mushrooms.

Then, add the tofu.

Add the corn.

Mix everything together. 

Next, add the creamed corn.

Then, add the salt.

Next, add the pepper.

Then, add the soy sauce.

To make the cornflour slurry, mix the water into the cornflour, making sure there are no lumps. Add this to the soup. 

Bring the soup to a boil, and then take it off the heat.

Sprinkle with spring onions on top and serve hot.