Tasty in 5

Spicy Corn Soup with Shiitakes & Green Onions

Serves 4

After the cobs get off work, the vegetables themselves (juicy corn, slippery mushrooms, herby green onions) take a swift dunk — less to cook through, more to warm up while staying sprightly. A shake of whatever hot sauce you love (read: is already in your fridge) adds both kick and acidity to counter all the corny sweetness.

• 4 ears corn, husked
• 2 tsp hot sauce, plus more to taste
• Kosher salt
• 225g (8oz) shiitakes, thinly sliced
• 1 bunch (115g/4oz) green onions

1 Use a sharp chef’s knife to cut the corn kernels from the cobs. Add the naked cobs to a stockpot along with 8 cups (1.9L/3.3 pints) water. Bring to a boil, then reduce to a lively simmer and cook for 30 to 45 minutes, until the liquid has reduced to 5 cups (1.2L/2.1 pints) and tastes corny. At this point, cut the heat and remove and discard the cobs. Stir in the hot sauce and 1 teaspoon salt, then adjust both to taste.

Bring the seasoned broth back to a simmer and stir in the corn kernels and mushrooms. Cook for about 5 minutes, until the mushrooms have significantly wilted, and the corn is crisp-tender. Meanwhile, thinly slice the green onions and stir them in to wilt. Season with salt and hot sauce to taste. Serve the