This Japanese-inspired corn soup is silky, delicate, and slightly sweet.
We replaced the classic heavy cream with silken tofu to keep the fats low and make it vegan.
Sizzle chopped onions in oil with crushed garlic and grated ginger until fragrant.
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Add corn, turmeric, and pour enough water to cover the corn by two fingers. Then, simmer the soup for 10 min.
Now, tip in diced tofu and cook the soup for five more minutes.
Blend the soup into a creamy velouté with an immersion blender. You can then pass it through a sieve for a smoother finish.
Divide the soup among bowls and top it with flaked nori and chopped spring onions.