Chinese Corn Soup

Step 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.

Step 2

While the broth heats, mince the ginger into pieces smaller than a grain of rice—about pencil-tip dots.

Step 3

Mince the garlic cloves into pieces the same tiny size as the ginger.

Step 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.

Step 5

Pour in the 2 cups corn kernels and stir once to mix them throughout the broth.

Step 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.

Step 7

Remove the pot from heat and drizzle in 1.5 teaspoons sesame oil, then stir gently to distribute it throughout the soup.

Step 8

Taste the soup and add salt and white pepper until it tastes balanced—not bland, not overly salty.

Step 9

Ladle the soup into bowls and serve immediately while it is steaming hot.