Mushroom & Baby Corn Clear Soup


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  • Yield : 4 serving
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m


1 cup sliced baby corn

1 cup sliced mushrooms

2 tablespoons vegetable oil

4 cups Vegetable stock or normal water

1 tablespoon soya sauce

2 teaspoon vinegar

¼ teaspoon ajinomoto (non-compulsory)

½ teaspoon White pepper powder

Salt to taste


For The Garnish

2 tablespoons chopped spring onions


For The Serving

Chopped chillis into vinegar

Soya sauce

Chilli sauce



Step 1

Boil noodles 5-6 minutes and strain after this deep fry the noodle until the golden color and keep aside.

Step 2

Heat oil in a sauce pan then add into this sliced baby corn and mushrooms, sauté for 30 seconds on medium flame.

Step 3

Pour 4 cups of Vegetable stock or normal water, with soya sauce, ajinomoto, vinegar, and mix well then cook on medium flame for 5-6 minutes.

Step 4

Adjust the salt & pepper then take out from the flame.

Step 5

Now garnish with chopped spring onion and serve hot with serving ingredients.

Recipe Type: Ingredients: ,

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