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Indo-Chinese Corn Soup Recipe
You will love making this
Indo-Chinese corn soup
in your Instant Pot as it takes only 10 minutes.
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
152
kcal
Author
Anushree Shetty
Ingredients
5
cups
1.2 L vegetable broth (or water with a bouillon cube)
2 ½
cups
440 g corn kernels
1
cup
128 g minced carrot
1
cup
89 g minced cabbage
1
tbsp
18 g soy sauce
2
tsp
9 g sesame oil
2
tsp
8 g grated ginger
2
tsp
6 g minced garlic
1½
tsp
3 g ground cumin
Ground pepper
to taste
Instructions
Add the broth, corn, carrot, cabbage, soy sauce, sesame oil, ginger, garlic and cumin to your Instant Pot.
Cook on high pressure for 10 minutes. Let the pressure release naturally.
Blend about 3 cups (700 ml) of the soup to thicken and return to the soup. Taste, add pepper and reseason as needed.
Nutrition
Calories:
152
kcal
|
Carbohydrates:
29
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
1454
mg
|
Potassium:
365
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
6240
IU
|
Vitamin C:
14
mg
|
Calcium:
30
mg
|
Iron:
1.2
mg