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chinese style corn soup with silken tofu

Chinese Corn Soup (Vegan)

5 from 8 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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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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