Sweet corn has a very distinctive sweet and crunchy taste, not only used to make dessert or eat directly but also to create other attractive beverages. Why wait to cook right away with TasteVN to find out how to make delicious and nutritious sweet corn soup with bones and mushrooms in 2 simple ways!
1. Sweet corn soup with bones
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Preparation
35 minutes
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Cooking time
1 hour
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Difficulty
Easy
Ingredients for Sweet corn soup with bones Serves 3
Bones 500 gr Sweet corn 1 ear Potatoes 3 pieces (medium size) Tomatoes 3 pieces Carrots 1 piece (medium size) Chopped green onions 20 gr Minced shallots 10 gr Seasoning powder 1 tablespoon Salt 1/2 teaspoon
How to choose delicious ingredients
How to choose good bones
You can choose bone marrow to cook corn soup, which helps the broth taste better and sweeter. Choose bones that are bright in color, with meat that is not undercooked and has no strange smell. Additionally, it is advisable to choose medium-sized bone marrow because if the bones are small, they may come from a sick pig that had to be slaughtered early.
How to choose good potatoes
Choose potatoes that have thin, intact skin, with no signs of bruising or deep black spots. The potatoes should look fresh, with evenly colored skin, not green or sprouted. At the same time, choose potatoes with yellow flesh as they will taste sweeter and richer compared to those with white flesh.
How to choose good carrots
Choose straight carrots that are not misshapen, with bright orange color and fresh skin, free from bruises or insect bites. When held, they should feel slightly heavy and firm, not soft in any area.
How to choose tomatoes
Prioritize choosing tomatoes that fit comfortably in your hand; they don’t need to be too big but should have smooth, intact skin, without wrinkles or blemishes. When held, they should feel firm and a bit hard (avoid overly soft ones) and having the stem is a plus. Furthermore, you should choose ripe tomatoes instead of unripe ones, as they will have a sweeter and more sour taste.
How to make Corn Soup with Bone
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Prepare the bones
After purchasing the pork bones, wash them with diluted salt water, then rinse them again with clean water. After that, blanch the bones in a pot of boiling water and remove them.
Tip: Pork bones rarely have an odor, so you just need to wash them clean with diluted salt water and then blanch them briefly in boiling water before removing. Alternatively, you can blanch the pork bones with a little ginger and shallots to effectively eliminate any smell.
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Simmer the bones
Place a pot on the stove, add all the prepared bones into the pot along with 2 liters of water and minced shallots, cover the pot to simmer the bones over medium heat for about 25 minutes.
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Chopping Vegetables
With American corn, remove the remaining corn silk, wash thoroughly, and cut into round slices or small pieces according to your preference.
Carrots, peel off the outer layer, wash thoroughly, and slice about 2cm thick (you can shape them into flowers if you like). Tomatoes should be washed and cut into wedges. Potatoes should be peeled and cut into bite-sized pieces, each potato can be cut into 4 equal pieces.
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Cooking the Soup
After simmering the bone broth for 25 minutes, open the pot lid and sequentially add the prepped vegetables including: American corn, potatoes, and carrots, stir well and cook for about 5 – 10 minutes.
Next, add 1 tablespoon of seasoning and 1/2 teaspoon of salt, stir well before adding all the tomatoes. Wait for the soup to boil, then taste and adjust the seasoning as needed.
Finally, add the green onions and turn off the heat.
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Final Product
The corn soup with bones uses many fresh and delicious vegetables that are good for health. The broth has a sweet and fragrant taste from the corn and bones, mixed with the creamy flavor of potatoes and a slight sourness from tomatoes. You can eat it on its own, with rice, or even with noodles.
2. Corn Soup with Mushrooms
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Preparation
30 minutes
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Processing
55 minutes
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Difficulty
Easy
Ingredients for Corn Soup with Mushrooms Serves 3
American corn 1 ear (350gr) Amaranth 100 gr Chicken thigh mushrooms 150 gr Chopped green onions 10 gr Corn starch 2 tablespoons Salt 1 teaspoon Sugar 1 teaspoon Fish sauce 1 tablespoon
How to choose delicious chicken thigh mushrooms
- You should choose chicken thigh mushrooms that are about 12 – 15cm long, as they will be sweeter and not hollow inside. Additionally, select mushrooms with a bright white stem and a shiny brown cap, with a distinctive aroma similar to almonds.
- When cooking corn soup, you can add or substitute other types of mushrooms such as shiitake, reishi, oyster mushrooms, etc., depending on your preference.
How to prepare Corn soup with mushrooms
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Prepare the corn
American corn (also known as sweet corn), you peel off any remaining corn silk and rinse it with clean water. Then, use a knife to shave off the corn. For the corn cob, break it in half to cook the broth for sweetness.
Tip: You can separate the kernels instead of shaving them.
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Prepare other ingredients
For chicken thigh mushrooms, trim off the dirty parts at the mushroom stems, wash them clean with diluted salt water, then rinse with clean water and drain. Then, use a knife to slice them thinly about 3mm.
Soak the water spinach in diluted salt water for about 4 minutes, rinse with clean water and drain.
At the same time, mix 2 tablespoons of cornstarch with water until it thickens.
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Simmer corn cob broth
Place a pot on the stove and add the corn cobs, pour in about 2 liters of water, turn on medium heat to simmer the broth for about 20 minutes.
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Sauté mushrooms
Heat a pan on the stove, turn on medium heat and add about 1 tablespoon of cooking oil to sauté the green onions. Then, add all the sliced chicken thigh mushrooms, stir-fry for about 2 minutes, then season with a little bit of 1/2 tablespoon of seasoning, 1 teaspoon of sugar, and 1/2 tablespoon of fish sauce.
Tip: When adding the mushrooms, turn the heat up a bit to cook them quickly and prevent them from releasing too much sweet water.
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Cooking soup
After simmering the corn cob for 20 minutes, remove the cob and add the corn (shredded) into the pot. Stir well and bring the corn mixture to a boil.
Next, add all the mushrooms (stir-fried) and 1/2 teaspoon of salt, stir well and cook for another 10 minutes.
Finally, add the water spinach, stir well, and adjust the seasoning to your liking. Wait for the soup to boil again, then add the cornstarch water, stir well for about 2 minutes, then turn off the heat.
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Finished product
The corn soup with mushrooms has a thick consistency thanks to the use of cornstarch, with the chewy texture of the chicken leg mushrooms combined with the sweetness of corn and water spinach. You should eat it hot and it doesn’t need to be served with rice.
How to choose delicious American corn (sweet corn)
- Prioritize choosing ears of corn that were just harvested as they will be sweeter and fresher.
- The green outer husk is not dry and tightly wraps around the corn cob.
- The corn silk is still soft and the corn stem is not wilted.
- It is best to choose corn that is slender and of moderate length, avoiding overly large ones.
- The kernels inside are round, plump, and uniform, without any rot.
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With the above information, TasteVN hopes to help you gain more tips on 2 ways to cook sweet and nutritious corn soup with bones and mushrooms that are very simple right at home. Wish you success!
*Compiled and referenced from various sources such as: What to cook today and Country mother.
