Chinese Corn Soup

A silky, aromatic broth studded with sweet corn kernels and finished with a whisper of sesame oil. Ready in 15 minutes—comfort in a bowl.

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Ingredients

1
Pour the 6 cups vegetable broth into a medium pot and set it over medium-high heat until you see small bubbles rapidly breaking the surface, about 5 minutes.
2
While the broth heats, mince the ginger into pieces smaller than a grain of rice—about pencil-tip dots.
3
Mince the garlic cloves into pieces the same tiny size as the ginger.
4
Once the broth is bubbling steadily, add the minced ginger and garlic and stir for 30 seconds until the kitchen smells strongly fragrant—like fresh ginger and garlic cooking.
5
Pour in the 2 cups corn kernels and stir once to mix them throughout the broth.
6
Reduce the heat to medium and simmer uncovered for 5 minutes, until the corn is heated through and the broth smells rich and aromatic.
7
Remove the pot from heat and drizzle in 1.5 teaspoons sesame oil, then stir gently to distribute it throughout the soup.
8
Taste the soup and add salt and white pepper until it tastes balanced—not bland, not overly salty.
9
Ladle the soup into bowls and serve immediately while it is steaming hot.

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