Ingredients:
Vegetable stock -540ml
Ginger -40gms
Mushrooms -80gms
Corn flour -1 ½ tsp
Sweet corn cream -12tsp
Spring onion stalks -3
Ajinomoto -1 pinch [optional]
Soya sauce
Soya chili sauce
Vinegar -50ml
Green chilies [finely chopped]-20gms
Sugar -1tsp
Salt -1tsp/to taste
Coriander [finely chopped] -20gms
- Make the vegetable stock[ with onions, carrots, leeks, celery, bay leaf and peppercorns tossed in butter then topped with water and simmered for 25-30mins and strain].
- Get the stock to a boil and add the corn cream.
- Sauté the ginger and mushrooms on the side and add to the simmering mixture.
- Let it boil for 2mins and add the corn flour [mixed with water].
- Adjust seasoning and add the Ajinomoto in the end.
- Garnish with stalked spring onion stalks
- Add all the ingredients together.
- Let it stand for at least 2-3hrs.
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