Corn and Bok Choy Soup
2 Tbsp oil (preferably canola or soya as it has a lighter flavour then olive oil)
1 small onion
2 cloves garlic
1 tsp soy sauce
1 Tbsp sugar
3 cups vegetable stock (bouillon)
600g creamed corn
Bunch of bok choy (I used roughly 100gm/3 small bunches)
Finely chop onion and garlic and saute in oil (until onion is clear).
Mix stock, soy sauce and sugar together and add to the pot with corn.
Simmer for 30 min.
Add bok choy and simmer for a further ten minutes.