Indo-Chinese Corn Veggie Clear Soup

Ingredients

• 150 g sweet corn kernels
• 80 g shredded cabbage
• 60 g carrot juliennes
• 50 g French beans sliced
• 30 g spring onion whites and greens
• 8 g minced garlic and ginger
• 5 ml light soy sauce (gluten-free)
• 2 g white pepper and salt
• 5 ml rice vinegar
• 600 ml low-sodium vegetable stock

Preparation

1. Heat a non-stick pan; dry-sauté garlic, ginger and spring onion whites 30 seconds.
2. Add carrot, beans and cabbage; stir-fry 2 minutes on high heat.
3. Pour in stock and corn; simmer 6–7 minutes until vegetables soften slightly.
4. Season with gluten-free soy, vinegar, white pepper and salt.
5. Finish with spring onion greens; serve immediately without thickening.
6. Portion into bowls while hot.