Vegan Chinese Corn Soup
Serves 4
2 cloves garlic, minced
1 inch ginger, minced
1 - 2 tbsp vegetable oil
1 litre or 4 cups of water (or vegetable stock)
1 tbsp mushroom seasoning or 1 vegetable stock cube (skip this if using liquid stock)
1 can of creamed corn
1 cup frozen corn kernels
1 tsp white pepper
1 1/2 cups baked tofu crumbles or pre cooked protein of choice
1 1/2 tsp sesame oil
1 box silken tofu or 300g
2 tsp corn starch, mix with a bit of water
1 stalk of spring onions, sliced finely
Salt or soy sauce to taste
🔸Heat oil in a pot and fry garlic and ginger until lightly brown and fragrant.
🔸Pour in all the water. Add mushroom seasoning or vegetable stock cube.
🔸Add creamed corn, frozen corn kernels, white pepper, and tofu crumbles. Bring to a boil then lower to a gentle simmer.
🔸Add sesame oil. Then mash silken tofu and add to the pot. Mix corn starch with water to make a slurry and stir in.
🔸Once thickened, taste and add salt or soy sauce to your liking.
🔸Turn off the heat and stir in sliced spring onions. Serve hot on its own or with rice. Enjoy!
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2 дек 2023
