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  • Jeeca Jeeca
  • - December 8, 2022
  • - 10:21 pm

Chinese Corn Soup (Vegan)

📖 TABLE OF CONTENTS show
THIS CHINESE CORN SOUP IS:
INGREDIENTS FOR THIS CORN SOUP
STARCH SLURRY
HOW TO MAKE THIS CHINESE STYLE CORN SOUP
SERVE AND ENJOY WHILE HOT
MORE COMFORTING RECIPES YOU MIGHT LOVE
Chinese Corn Soup (Vegan)
Ingredients 1x2x3x
Slurry
To Serve
Instructions
WATCH Video
NUTRITIONAL INFO
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Chinese corn soup was a staple at home growing up. It’s very simple but so comforting, and very perfect for those cold days. The soup is similar to Chinese egg drop soup but corn soup features, well of course, corn, which I personally prefer because of the extra sweetness and bite.

This vegan version uses silken tofu instead of eggs to recreate the silky texture to go with the sweet corn kernels.

chinese style corn soup with silken tofu

THIS CHINESE CORN SOUP IS:

  • very comforting
  • easy to make
  • requires only 1 pot!
  • a good source of protein (from the tofu!)
chinese style corn soup with silken tofu

INGREDIENTS FOR THIS CORN SOUP

  • neutral oil
  • grated ginger
  • garlic
  • green onion
  • sweet corn kernels
  • Shaoxing wine
  • vegetable broth
  • silken tofu, I used Korean sundubu or soft tofu
  • salt 
  • sugar
  • ground white pepper

STARCH SLURRY

  • potato starch or corn starch
  • room temperature water
corn starch
corn starch slurry

HOW TO MAKE THIS CHINESE STYLE CORN SOUP

  • Heat the oil in a medium pot until hot. Add in ginger, garlic, and white part of the green onion until aromatic. Add the green part of the green onion and corn kernels.
  • Over medium heat, add the Shaoxing wine or other rice wine, if using. Allow to cook for 1-2 minutes until the alcohol evaporates.
  • Optional: scoop some of the corn from the pot and transfer to a food processor. I like to do this to process some of the corn kernels for a different texture.
  • After processing the corn, mix it back into the pot.
sweet corn with green onions
  • Pour in the vegetable broth and leave the pot over medium until it comes to a boil.
  • Meanwhile, prepare the silken tofu by cutting open the tub or packaging. Break apart or mash the tofu with a fork.
  • Slurry: mix together the starch and water until dissolved in a small bowl.
  • Once the soup is boiling, add in the tofu. Season the soup with salt, sugar, and white pepper to taste.
  • Mix in the potato or corn starch slurry while slowly mixing the soup. Allow the soup to thicken over medium to medium low heat.
corn starch
corn starch slurry
chinese style corn soup with silken tofu recipe
a bowl of chinese style corn soup with silken tofu recipe

SERVE AND ENJOY WHILE HOT

  • Taste the soup (be careful not to burn your tongue!) and season more, if needed.
  • Serve while hot with a drizzle of sesame oil (if desired) and top with more chopped green onions.
chinese style corn soup with silken tofu

MORE COMFORTING RECIPES YOU MIGHT LOVE

  • Wonton Noodle Soup
  • Sundubu Jjigae (Korean Soft Tofu Stew)
  • Tom Yum Soup
  • Vegan Chili Sin Carne
  • Tantanmen (Vegan Ramen)
  • Peanut Satay Noodle Soup
  • Shoyu Ramen
chinese style corn soup with silken tofu

Chinese Corn Soup (Vegan)

5 from 6 votes
Chinese corn soup was a staple at home growing up. It’s very simple but so comforting, and very perfect for those cold days. The soup is similar to Chinese egg drop soup but corn soup features, well of course, corn, which I personally prefer because of the extra sweetness and bite. This vegan version uses silken tofu instead of eggs to recreate the silky texture to go with the sweet corn kernels.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Soup, Soups, Starters
Cuisine Asian, Chinese, East Asian
Servings 3
Calories 269 kcal

Ingredients
  

  • 1 tbsp neutral oil
  • 1/2 tsp grated ginger
  • 1 clove garlic minced
  • 1 green onion chopped (white and green parts separated)
  • 1 can sweet corn kernels (250 g / 8.8oz drained weight)
  • 1 tbsp Shaoxing wine sake, or mirin (optional)
  • 2.5 cups vegetable broth
  • 10.5 oz silken tofu , I used Korean sundubu or soft tofu – mashed (1 tube)
  • 1/2 tsp salt adjust to taste
  • 1 tsp sugar option to taste
  • Pinch ground white pepper

Slurry

  • 2 tbsp potato starch or corn starch
  • 1/4 cup room temperature water

To Serve

  • Drizzle of sesame oil optional
  • Chopped green onions

Instructions
 

  • Heat the oil in a medium pot until hot. Add in ginger, garlic, and white part of the green onion until aromatic. Add the green part of the green onion and corn kernels.
  • Over medium heat, add the Shaoxing wine or other rice wine, if using. Allow to cook for 1-2 minutes until the alcohol evaporates.
  • Optional: scoop some of the corn from the pot and transfer to a food processor. I like to do this to process some of the corn kernels for a different texture.
    After processing the corn, mix it back into the pot.
  • Pour in the vegetable broth and leave the pot over medium until it comes to a boil.
  • Meanwhile, prepare the silken tofu by cutting open the tub or packaging. Break apart or mash the tofu with a fork.
  • Slurry: mix together the starch and water until dissolved in a small bowl.
  • Once the soup is boiling, add in the tofu. Season the soup with salt, sugar, and white pepper to taste.
  • Mix in the potato or corn starch slurry while slowly mixing the soup. Allow the soup to thicken over medium to medium low heat.
  • Taste the soup (be careful not to burn your tongue!) and season more, if needed.
  • Serve while hot with a drizzle of sesame oil (if desired) and top with more chopped green onions.

WATCH Video

NUTRITIONAL INFO

Serving: 1serving | Calories: 269kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1181mg | Potassium: 544mg | Fiber: 4g | Sugar: 11g | Vitamin A: 816IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 16 Comments

  1. Susan December 10, 2022 Reply

    5 stars
    Thank you! My favourite restaurant makes this but I can’t go often, so I was so happy when you posted this. I made it today and it is very similar to their version. Really tasty and quick to make, and also very comforting on a snowy day in Scotland. Thank you x

    1. Jeeca December 11, 2022 Reply

      Glad you liked it Susan! Thanks so much for trying it out!! ◡̈

  2. Marie December 10, 2022 Reply

    5 stars
    This soup is very comforting and easy to prepare! A new favorite!

    1. Jeeca December 11, 2022 Reply

      Yay thanks so much for trying it out Marie! ◡̈

  3. Tracy December 16, 2022 Reply

    5 stars
    This was so perfect! Just like I used to eat before becoming vegan. And so easy! I also added bean sprouts and bok choy to make it a even more hearty. The white pepper is absolutely essential for the taste too FYI.

    1. Jeeca December 16, 2022 Reply

      Thanks Tracy, glad you enjoyed it! ◡̈

  4. Natasha Molyneux-Smith January 18, 2023 Reply

    5 stars
    I absolutely adore this soup! I have made it 3 times now because it’s so delicious. I highly recommend it! I used creamed corn instead of blending the corn (because I’m lazy!).

    1. Jeeca January 19, 2023 Reply

      Oh wow haha so so happy you like it!! And the creamed corn is a great idea (would’ve done so too if I had a can on hand! haha). Thanks so much Natasha!! ◡̈

  5. Rose March 23, 2023 Reply

    Would try this one for my little brothers. Thank you for sharing!

    1. Jeeca March 24, 2023 Reply

      Hope you all enjoy it! ◡̈

  6. David April 14, 2023 Reply

    5 stars
    Jeeca this looks amazing can’t believe I didn’t think of doing this, missing this soup from when I ate meat! Thanks

    1. Jeeca April 15, 2023 Reply

      Hope you enjoy it David! ◡̈

  7. Charlotte September 24, 2023 Reply

    This looks so good and I want to make it soon. Do you know if it can be frozen?

    1. Jeeca September 24, 2023 Reply

      Hi Charlotte! I haven’t tried doing so but I think it should freeze okay. I recommend to add the silken tofu in when you’ve thawed and reheated the corn soup base since the tofu can change texture when frozen. Hope this helps and please let me know if you give it a try! ◡̈

  8. Arianne March 19, 2024 Reply

    I made this, having it right now! It’s delicious. I used creamed corn so had no need for the starch. it’s perfect and a wonderful way to incorporate tofu. Thank you for sharing!

    1. Jeeca March 21, 2024 Reply

      Hey Arianne, thanks so much! Glad you liked it 🙂

5 from 6 votes (1 rating without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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