Baby corn soup

Ingredients:

12 baby corns
2 spring onions
4 tablespoons green beans
1 carrot, sliced
3 tablespoons canned mushrooms, sliced
2 pinches ajinomoto powder
6 teacups clear vegetable stock
2 tablespoons oil
salt to taste

6

15 minutes

1. Slice the baby corn into big pieces.

2. Slice the spring onions with a few leaves.

3. Heat the oil in a pan on high flame. Add the baby corn, spring onions, carrot, mushrooms and ajinomoto and stir fry for 2 to 3 minutes.

4. Add the stock and salt and boil for 1/2 minute.

Serve hot with chillies in vinegar, soya sauce and chilly sauce.