The type of vegetables I use for soups depends on what's freshly available at the nearby hypermarket. For this soup, I bought two corn and simmered both; for stock, added the kernels, spices and local herbs to enhance and flavor it.
2 (abt 400g) whole corn - break into 3 or 4 portions/pieces
1 (abt 80g) tomato - chopped
1 piece white hard tofu - cut into cubes
2 green chillies - remove seeds and chopped
5 shallots - sliced thinly
Spices - 2 sticks of cinnamon, 2 star anise and 4 cloves
15g or 1 tbsp butter
Spring onions and coriander leaves (as needed) - shredded
1/2 liter of water
Salt and pepper for taste
Boil corn pieces with 3 cups of water.
Cook until soft, remove and let it cool down.
Reserve the corn stock and carefully slice/cut corn kernel off the cob.
Heat butter and when heated, saute shallots.
Add spices, green chillies and tomato.
Stir for about 2-3 minutes.
Pour in corn stock and add tofu.
Season with salt and pepper.
When soup is heated through, add corn kernels, spring onions and coriander leaves.
Stir and remove from heat.