Ingredients
400 g fresh cauliflower, 100 g canned corn kernels.
Seasonings
Cornstarch slurry 1 teaspoon, salt, chicken bouillon powder, and sesame oil to taste.
Instructions
1. Wash the cauliflower, break it into small florets, blanch in boiling water until tender, then remove and rinse under cold water, drain well, and set aside.
2. Place a wok over heat, add 1 tablespoon of oil and heat until it reaches about 60% of its smoking point. Add the cauliflower and stir-fry, then add salt, corn kernels, chicken powder, and enough water to cover. Bring to a boil, thicken with a cornstarch slurry, drizzle with sesame oil, and remove from heat. This soup is savory and delicious with a delightful texture.