RECIPE STORY

Japanese Corn Soup

by

quick
dairyfree
glutenfree
vegan
lowcalorie
lowfat
Step 1

Sizzle chopped onions in oil with crushed garlic and grated ginger until fragrant.

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Step 2

Add corn, turmeric, and pour enough water to cover the corn by two fingers. Then, simmer the soup for 10 min.

Step 3

Now, tip in diced tofu and cook the soup for five more minutes.

Step 4

Blend the soup into a creamy velouté with an immersion blender. You can then pass it through a sieve for a smoother finish.

Step 5

Divide the soup among bowls and top it with flaked nori and chopped spring onions.

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