2

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Wash and shred mushrooms for later use.

three

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Wash vegetables and shred them for later use.

four

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Cut the corncob from raw corn into sections for later use.

five

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Pour a little oil into the pot, add corncob and stir-fry over high heat.

six

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When the surface of the corn is a little burnt and the fragrance of the corn comes out, add water (the amount of water, please add it yourself according to the amount of soup you need). Then cover and cook for 5- 10 minutes, and take out the corncob.

seven

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Add chiba tofu and mushrooms, add some salt and cook.

eight

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Add tofu and shredded vegetables and continue to cook.

nine

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Then pour a little sesame oil, add some plant essence, and stir well before cooking.

Matters needing attention

I use dried tofu here. In fact, fresh tofu is best made of tofu, or fresh tofu can also be used. It tastes delicious when burned.

Vegetables and mushrooms don't have a certain amount. I basically put as much as I want, and I can increase or decrease it according to my taste.

The key to this soup is the first step, first boil the soup with corncob. This move is not unusual, but many people directly boil it in water, which takes a long time to taste. If you stir-fry in advance, you can stir-fry the aroma in the corncob, and then add water, and the sweetness of the whole corn will melt in the water. As long as you cook for a while, you can see that the water begins to turn white and has a concentration, and the soup is ready.

If you use chiba tofu like me, cut it as thin as possible, so it's easier to burn through.

Green Vegetables Many people cook soup. They like to choose the center of vegetables and use the whole tree. Because cabbage is reserved for other uses. The outer leaves were left behind, so I cut them into filaments, so that the umami flavor in the leaves could quickly run into the soup. It's fresher than putting the whole vegetable in.