Chinese Tofu and Corn Soup for a Light Dinner Recipe
Delicate tofu and corn soup is a mild, creamy-tasting dish that in China is often served as one of several dishes at a family dinner. It’s as light as a vegetable cream soup, but thanks to the tofu and egg it’s quite filling. Perfect when you need something warm but not heavy.
This soup combines the lightness of a Chinese-style broth with the creaminess of blended vegetable soups, while tofu and egg add protein and make it satisfying without feeling heavy.
Chef's tips
Cut the tofu into even, small cubes so it warms through quickly and doesn’t break apart. Stir constantly while adding the egg to create fine, delicate ribbons instead of large clumps.
How to serve
Serve as a light main dish for dinner or as part of a larger Asian-style meal alongside stir-fried vegetables and rice.
Ingredients
- natural tofu (firm or medium-firm) - 200 g
- canned corn - 150 g
- vegetable or chicken stock - 900 ml
- egg - 1 piece
- soy sauce - 1.5 tablespoons
- potato or corn starch - 1.5 tablespoons
- water for mixing the starch - 3 tablespoons
- sesame oil (or neutral oil) - 0.5 teaspoons
- chives or spring onion finely chopped - 2 tablespoons
- salt to taste
- white or ground black pepper to taste
Preparation
- Drain excess water from the tofu and cut it into small cubes, about 1 × 1 cm.
- Drain the corn. Finely chop the chives or spring onion.
- Bring the stock to a boil in a pot. Add the corn and cook over medium heat for about 5 minutes.
- Add the diced tofu to the pot and cook for another 5 minutes over low heat so it warms through without falling apart.
- In a small bowl, mix the starch with 3 tablespoons of water until there are no lumps.
- Pour the soy sauce into the soup, stir, then slowly pour in the starch mixture, stirring the soup constantly. Cook for 1–2 minutes, until the soup slightly thickens.
- Crack the egg into a bowl and beat it with a fork. Reduce the heat under the soup to low. Gently pour the egg in a thin stream into the pot, stirring the soup with a fork or chopstick in one direction. Thin, pale egg ribbons will form.
- Cook for 1 more minute so the egg sets completely. Remove the pot from the heat.
- Add the sesame oil, if using, and season the soup with pepper and salt to taste, if needed.
- Ladle the soup into bowls and sprinkle with chopped chives. Serve immediately.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na małym ogniu, nie doprowadzając do silnego wrzenia, aby tofu się nie rozpadło. Najlepiej zjeść w ciągu 1–2 dni.
