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Corn and Cabbage Soup
Cook view
simplified from
Cinnamon Society
Ingredients
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8 dried mushrooms
2 ears sweet corn
4 cups chicken or vegetable stock
2 cups shredded cabbage
1 carrot, peeled and finely diced
2 teaspoons sesame oil (or substitute chili oil if you’d like a spicy soup)
Salt and pepper to taste
2 scallions, shredded
Instructions
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1.
If you’re using dried mushrooms, soak them in warm water for 10 to 15 minutes. Squeeze out the excess water and discard the stems from the shiitake mushrooms. Thinly slice the mushroom caps.
2.
Working one by one, lean an ear of corn against the slide of a large sturdy bowl. With a knife, carefully cut off the kernels while moving the knife away from you. (If you do this on a cutting board, the kernels will likely fly in all directions.) Set the kernels aside and save the cob.
3.
In a large pot, bring the stock to a boil over high heat. Add the corn cob and allow it to simmer for 15 minutes so the soup can extract some of the corn flavor. Add the corn, cabbage, mushrooms, and carrot and simmer for another 8 to 10 minutes. Stir in the sesame oil, then salt and pepper to taste. Top off with shredded scallions and transfer to serving bowls.