We absolutely love Japanese cuisine, and we have made many tasty recipes, like garlic fried rice and vegan katsu curry. So, today we want to show you how to make this Japanese-style corn soup. You might not be familiar with this dish as it isn't as popular as the classic miso soup, but we promise it will become your new favourite.
This silky, delicate, and slightly sweet soup is prepared with a base of sizzled onion, garlic, and ginger simmered with sweet corn, silken tofu, and a pinch of turmeric. Then, we blended all into a golden velouté and passed it through a sieve for an extra-smooth finish. When you strain the soup, you'll lose some of its fibres, so it's up to you: you can leave it as a corn purée soup or turn it into a silky corn potage.
While the classic recipe includes heavy cream, we made ours with silken tofu. This type of tofu is soft, smooth, and blends easily into a light cream. Not only tofu is low in fats, but it also packs a source of complete plant-based proteins.
A serving of this corn soup has only 196kcal, but it covers almost 20% of your RDI for proteins. Ready in under 30 minutes, from pot to bowl, this recipe is as quick as delicious!
What can I use instead of silken tofu?
While the classic corn soup includes butter and heavy cream, we made ours without any dairy product. Our vegan corn potage, instead, is prepared with silken tofu, which blends into a creamy velouté.
If you can't eat soy, you can replace tofu with:
Plant-based milk and flour
Arrowroot starch and water
Soaked cashew nuts
Can I use frozen corn?
Absolutely, this recipe works fine with any type of corn: fresh, canned or frozen.
- Extra Virgin Olive Oil
- Brown Onion
- Garlic Cloves
- Fresh Ginger Root
- Sweet Corn
- Silken Tofu
- Nori Sheets (optional)
- Spring Onion
Sizzle finely chopped onions in oil until they soften.
Then, add crushed garlic and grated ginger root and cook them for a few minutes or until the garlic is fragrant.
Add sweet corn and turmeric powder and then pour just enough water to cover the corn by two fingers.
Bring the water to a boil and then simmer the soup covered for 10 minutes.
Now, tip in diced silken tofu and cook the soup for five more minutes.
Then, season with salt to taste.
Blend the corn soup into a creamy velouté using an immersion blender or food processor.
At this point, the cream of corn will be somewhat smooth, but it will still have a few bits.
If you prefer a silky finish, we recommend passing the soup through a sieve after blending it. You'll lose some of the fibres, but it will taste delicious.
Divide the corn potage among serving bowls and top it with flaked nori and chopped spring onions.
Add one teaspoon of smoked paprika powder to the cream of corn for extra flavour.
You can roast the sweet corn with salt and pepper in the oven. Then, add it to the soup pot and follow our recipe as above.