Chinese Corn Soup (Vegan)

Name: Chinese Corn Soup (Vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese, Asian
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; 2 tbsp potato starch ( or corn starch); 1/4 cup room temperature water; Drizzle of sesame oil (optional); Chopped green onions

Instructions

Prep:10minCook:15min

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.

Updated at: Thu, 21 Nov 2024 09:53:49 GMT