Vegetable corn soup with Tofu

With soaring summer settling down and rain on the raise, vegetable corn soup with Tofu is my kids favorite to spice up their Jihva. With so many health benefits of Tofu, feels good when my kids ask for second round. Here is the recipe good enough for four people.

Ingredients:   

• 1 large button mushroom
• 4 beans
• 2 tbsp corn kernels
• 2 inch medium sized carrot
• 1/4 medium sized capsicum
• 2 spring onions
• 4 garlic cloves
• 2 tbsp olive oil
• Pinch of ajinomoto (optional)
• 1 inch ginger
• 2 tbsp corn flour
• 1 cup Tofu (cut into small cubes)
• Salt

Preparation:   

Cut all the vegetables into small pieces. Crush the garlic and keep ginger ready to grate at the end to feel its freshness.

In a kadai or frying pan, heat olive oil and then add crushed garlic. Saute for one minute on medium heat.

Add all the vegetables and saute for 5 minutes. Don't over fry, so as not to spoil their beauty and crunchiness.

Add pinch of ajinomoto just to enhance the flavor. Don't overuse ajinomoto/MSG, it's bad for health and can lead to Chinese Restaurent Syndrome. Add salt and then add corn flour mixed in water. Boil on medium heat for 5 to 10 minutes.

Add Tofu cubes and then grate ginger directly into the soup. Boil on medium heat for another 2 to 3 minutes.

Vegetable corn soup with Tofu is ready to serve....of course I already served my kids :-).

You can add green chillies, bay leaves, pepper powder or oregano leaves as per your taste. But for kids, ginger and garlic are good enough to keep the spice under control.