Last week, I made this corn soup with noodles. I wasn’t feeling well and wanted something warm and salty, but I didn’t have the energy for hours in the kitchen. So I opened a can of corn, and within minutes, I had the coziest bowl of soup.
That same day, I read a post on Facebook from my dear friend Shifra. She had made her famous aawama, or sweet fritters, and wrote about her mother, Genia, who passed away two months ago. Shifra shared how much she missed the flavors of her mother’s cooking — and how her mom always said, “Never put salt in soup. Just add a heaping spoon of chicken soup powder.”
That simple piece of advice got me off the couch and into the kitchen. As I stirred the soup, I decided to call it “corn soup for the laziest mom.”
Halfway through cooking, I realized I wanted it thicker, something more filling. So I added a square of instant noodles, and suddenly, my light corn soup turned into a full, comforting meal.
The result surprised me; the sweetness of the corn blended beautifully with the soft, springy noodles, giving the soup a velvety, rich texture. It wasn’t just a soup anymore; it was the kind of dish you can’t stop eating, bowl after bowl.
Corn soup for the laziest moms/dads
Ingredients:
- 1 can of corn
- 2 cups of water
- 1 tablespoon chicken soup powder
- Black pepper to taste
- 1 block of instant noodles
Instructions:
Bring the water, corn and soup powder to a gentle boil. Add black pepper and stir. Drop in the noodles and cook until soft. That’s it! Serve hot, curl up and enjoy the easiest, coziest bowl of soup ever.