Tofu Sweet Corn Soup
Prepare a comforting tofu sweet corn soup using tofu, sweet corn, and whole milk with simple cooking steps.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu (firm, cubed) | 400 | Grams |
| Sweet Corn (fresh or frozen) | 2 | Cup |
| Whole Milk (for creamy texture) | 1 | Liter |
| Vegetable Broth (low sodium preferred) | 1 | Liter |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (for seasoning) | 2 | Tbsp |
| Cornstarch (mixed with water to thicken) | 2 | Tbsp |
| Water (for cornstarch slurry) | 2 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Scallions (chopped, for garnish) | 2 | Bunch |
Instructions
- In a large pot, sauté the chopped onion, minced garlic, and grated ginger until the onion is translucent.
- Add the sweet corn and cubed tofu to the pot, stirring gently to combine.
- Pour in the vegetable broth and whole milk, bringing the mixture to a gentle simmer.
- Add soy sauce, salt, and black pepper to the pot, stirring to incorporate the flavors.
- In a small bowl, mix cornstarch with water to create a slurry, then add it to the soup to thicken.
- Simmer the soup for an additional 5-10 minutes, allowing it to thicken and the flavors to meld.
- Serve the soup hot, garnished with chopped scallions.
Kitchen equipment
Immersion Blender