Rinse the broccoli and cut into florets. Blanch the broccoli in boiling salt water for about 3 minutes and drain well. Peel and chop the onion. Drain the baby corn and cut into thick slices. Peel and finely chop the garlic.
Saute the onion in 4 tablespoons of oil until soft. Add the garlic and saute briefly. Pour in the broth. Bring to a boil and add the tomato puree. Cover and simmer over medium heat for 2-3 minutes. Add the broccoli and baby corn. Simmer for another 3 minutes. Season with salt, sugar, pepper and 1-2 splashes of Tabasco. Serve immediately.