Corn Tofu Soup Chinese Style
Warm, comforting, and packed with delicate flavors, this Corn Tofu Soup Chinese Style is a versatile meal that’s as nourishing as it is delicious. Featuring sweet corn kernels, silky tofu cubes, and a fragrant ginger-garlic base, this soup offers a perfect balance of textures and umami-rich flavors enhanced by light soy sauce and sesame oil. Thickened to perfection with a cornstarch slurry and optionally swirled with egg ribbons, it’s a quick and satisfying dish ready in just 35 minutes. Ideal as a light starter or a wholesome main course, this vegetarian-friendly recipe can easily be customized with chicken or vegetable stock to suit your preferences. Garnished with fresh green onions, this hearty bowlful is a prime example of how simple ingredients can create an authentic Chinese comfort food experience.
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Recipe Information
Ingredients
- 2 ears (or 1.5 cups of kernels) Sweet corn
- 300 grams Silken tofu
- 4 cups Chicken or vegetable stock
- 1 inch (thinly sliced) Ginger
- 2 cloves (minced) Garlic
- 2 stalks (thinly sliced) Green onions
- 1 tablespoon Light soy sauce
- 1 teaspoon Sesame oil
- 1.5 tablespoons Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) White pepper powder
- 1 Egg (optional, for egg drop)
Instructions
Shuck the corn and remove the kernels by running a knife down the cob. Set aside. If using canned or frozen corn, measure out 1.5 cups.
Cut the silken tofu into small cubes (about ½ inch). Handle gently to avoid breaking the tofu. Set aside.
In a medium pot, heat 1 teaspoon of sesame oil over medium heat. Add the sliced ginger and minced garlic. Sauté for about 1-2 minutes until fragrant.
Pour in the chicken or vegetable stock and bring it to a gentle boil.
Add the corn kernels to the pot and let them cook for 5-7 minutes until tender.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir the slurry into the soup to thicken the liquid. Stir continuously to avoid lumps.
Once the soup has thickened slightly, gently add the cubed tofu. Stir the soup carefully to avoid breaking the tofu.
Season the soup with soy sauce, salt, and white pepper. Adjust seasoning to taste.
If using an egg, beat it lightly in a small bowl. Turn off the heat and slowly drizzle the beaten egg into the soup while stirring in a circular motion to create egg ribbons.
Garnish the soup with thinly sliced green onions and serve hot in bowls.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 1489 mg | 65% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.3 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
