Indo Chinese Corn Soup
Author: 
Recipe type: Entree, Appetizer
Serves: four servings
 
dairy, egg, and gluten free, vegan
Ingredients
  • 5 cups (1.2 L) vegetable broth (or water with a bouillon cube)
  • 2½ cups (440 g) corn kernels
  • 1 cup (128 g) minced carrot
  • 1 cup (89 g) minced cabbage
  • 1 tablespoon (18 g) soy sauce
  • 2 teaspoons (9 g) sesame oil
  • 2 teaspoons (8 g) grated ginger
  • 2 teaspoons (6 g) minced garlic
  • 1½ teaspoons (3 g) ground cumin
  • ground pepper, to taste
Instructions
  1. Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
  2. Cook on high pressure for 10 minutes. Let the pressure release naturally.
  3. Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper, and season as needed.
Recipe by spabettie at https://www.spabettie.com/indo-chinese-corn-soup/