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Tofu and Corn Soup

 

This is a simple, yet tasty soup that has been very popular with friends. The soup is frequently seen on Chinese restaurant menus made with chicken or seafood. Using tofu instead, adds a nice, soft texture. To make this vegan, the egg can be left out.

COOKING: Bring stock, salt, sugar and black pepper to a boil. Add tofu, carrots, peas and corn. Bring to a boil again. Thicken with cornstarch. Simmer 1 to 2 min.


Slowly pour in egg while stirring. Remove from heat. (Soup can sit for a few minutes). Pour in bowl. Top with sesame oil and scallions.

3 cups vegetable stock


1 ½ tsp. salt


1 tsp. sugar


1/8 tsp. black pepper


8 ounces soft tofu, small cubes


1/3 cup carrot, small cube


¼ cup peas


15 oz. can cream corn


1 ½ Tb. cornstarch + 2 Tb. water


1 egg, beaten


1 tsp. sesame oil


2 scallions, thin slice