Ingredients
- 2 cup tender corn kernels
- 1/4 cup shredded cabbage
- 1/4 cup grated carrots
- 2 tbsp white vinegar
- 1 tbsp sugar
- 1/4 tsp soys sauce
- 1 tsp salt
- 1/2 tsp white pepper powder
- 2 tbsp butter
- 3 tbsp cornflour
Servings:
Instructions
- Crush the corn kernels in a mixer along with 1/2 cup water.
- Melt butter in a pan. Add crushed corn, 4 cups water, powder, and boil for 5 minutes.
- Mix cornflour in 1/2 cup water and add to soup. Add carrot, and soya sauce. Boil for 3 minutes, stirring in between.
- Serve hot.
Recipe Notes
- Garnish with soya sauce and chopped green chilies marinated in Vinegar. You can also use hot sauce instead.
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