Tomato Corn Hot Pot Broth
5
cups
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
3 c
hot water
Jump
4
tomatoes
Jump
1
ear of corn
Jump
1
onion
Jump
1
bunch of celery
Jump
½ c
mushroom
Jump
1 tbsp
rapeseed oil
Jump
Salt and white pepper to taste
Jump

My mother was a crafty, frugal and health-obsessed nurse, so as a child, I never had a taste of the glossy, store-bought version of anything if she could help it. As the school year ended, my classmates would brag about the “privilege” of eating McDonald’s and Cup Noodles for a week straight because their kitchen had been packed away for their summer home moves, while in the same boat, there was nothing to stop my mom from feeding us vegetable from a hot plate. This is the broth my mom came up with for moving-season hot pot.

Directions

  1. Wash and clean tomatoes and corn. Cut tomatoes into wedges, corn into chunks, and onion and celery into inch-long pieces. Save the celery leaves.
  2. In a pot, heat rapeseed oil. Add tomatoes until juicy. Add onion and celery.
  3. Add hot water and corn. Bring to a boil on medium heat and then turn down to low and simmer for 1.5 hours.
  4. Add salt and white pepper to taste.
  5. To serve: Garnish with celery leaves. Replenish pot with hot water throughout meal as level runs low.

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