Sweetcorn Soup with Crispy Tofu

A twist on a classic, comforting Chinese chicken and sweetcorn soup.

20 minutes prep

35 minutes cook

Serves 2-3

Mia Jacobs
IMG_3033.jpg

Ingredients

    Corn soup:
  • 1 tbsptoasted sesame oil
  • 1 tspgrated ginger
  • 2garlic cloves, grated
  • 2-3spring onions
  • 2ears of corn (fresh)
  • 1 tbsp + 1 tspShaoxing wine
  • 2 tspsoy sauce
  • 750mlvegan chicken or vegetable broth
  • to tastesalt
  • 1/4 tspwhite pepper
  • 1 tbspcornstarch
    • Crispy tofu:
  • 395gtofu, sliced widthwise into 1.5cm slabs
  • 45gflour
  • to tastesalt and white pepper
  • 50mloat milk
  • to tastesalt
  • 40gpanko breadcrumbs
  • to tastesalt and white pepper
  • 150mlneutral oil
    • To serve:
  • 300gcooked sticky rice
  • 2-3spring onion greens
  • 1 tbsptoasted sesame seeds

This has to be one of the most underrated soups. It's comforting, aromatic and nourishing all at once and is simple to through together. Best served over rice with the crispy tofu sliced up on top.

Method

  • Slice the corn from the cobs.
  • Heat the sesame oil in a medium large saucepan over a medium heat. Add the garlic, ginger and spring onions (saving the greens for garnish) to the saucepan and stir frequently to avoid them sticking to the bottom of the pan.
  • Add the corn to the pan and fry for around 4-5 minutes until they turn a bright sunny yellow. Add the Shaoxing wine and soy sauce then the stock.
  • Carefully add 2 of the tofu slabs into the stock and simmer for 5 minutes then remove with a slotted spoon and place on paper towel to remove any excess moisture.
  • Place the flour into one bowl and season. Add the milk to another then the seasoned panko to another. Coat the tofu pieces in the flour then the milk then back into the flour and milk again. Finally press the panko breadcrumbs into the tofu ensuring they're completely coated. Place to one side.
  • Remove a few ladles (around 250ml) of the soup, blend and pour back into the pan. Mix the cornstarch with 1 tbsp of the soup then add the slurry back into the pot. Crumble in the 1/3 of the remaining raw tofu - this will resemble the egg in the soup and cook for a few minutes until hot and the soup has thickened.
  • Finally heat the neutral oil in a frying pan and add the pieces of coated tofu. Fry for a few minutes on each side until golden brown. Remove from the pan, slice up into strips and season with an extra pinch of salt.
  • Serve the soup over rice with the crispy tofu on top, a scattering of toasted sesame seeds and the spring onion greens. Enjoy!

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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