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.
THIS CHINESE CORN SOUP IS:
- very comforting
- easy to make
- requires only 1 pot!
- a good source of protein (from the 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
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.
- 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.
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.
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 Corn Soup (Vegan)
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.
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.
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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
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This Post Has 8 Comments
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
Glad you liked it Susan! Thanks so much for trying it out!! ◡̈
This soup is very comforting and easy to prepare! A new favorite!
Yay thanks so much for trying it out Marie! ◡̈
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.
Thanks Tracy, glad you enjoyed it! ◡̈
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!).
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!! ◡̈