JAPANESE CORN SOUP RECIPE RECIPES

Name: Japanese Corn Soup
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 tbsp of Extra Virgin Olive Oil; 1 Brown Onion; 2 Garlic Cloves; 10 g of Fresh Ginger Root; 500 g of Sweet Corn; 0.5 tsp of Turmeric; 280 g of Silken Tofu; 1 Nori Sheets (optional); Spring Onion to taste

JAPANESE CORN SOUP WITH SILKEN TOFU | FOODACIOUSLY

Japanese Corn Soup with Silken Tofu | Foodaciously image

Made with a silky blend of sweet corn and silken tofu, this vegan Japanese corn soup recipe is easy, quick, and delicious - with only 195kcal per bowl!

Provided by Foodaciously

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tbsp of Extra Virgin Olive Oil
1 Brown Onion
2 Garlic Cloves
10 g of Fresh Ginger Root
500 g of Sweet Corn
0.5 tsp of Turmeric
280 g of Silken Tofu
1 Nori Sheets (optional)
Spring Onion to taste

Steps:

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

Nutrition Facts : Calories 198 calories, CarbohydrateContent 19 calories, FatContent 9 grams, FiberContent 4 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SugarContent 7 grams, UnsaturatedFatContent 8 grams

JAPANESE CORN SOUP RECIPE - COOKEATSHARE

Japanese Corn Soup Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 5

Ingredients

3 c. water
1 1/2 x chicken bouillon cubes
1 can cream-style corn - (16 ounce)
2 Tbsp. katakuri-ko see * Note (or possibly substitute potato starch)
2 x Large eggs

Steps:

* Note: Katakuri-ko is a starch grnd from the dry root of the dogtooth violet. It is expensive, so potato starch can be used as a substitute. In a large soup pot, bring water and bouillon cubes to a boil. Dissolve the bouillon. Add in the creamed corn and bring to a boil again. Dissolve the starch in water (1 part starch to 2 parts water) and stir mix into the pot. Beat the Large eggs. Add in about 1 c. of the warm soup to the Large eggs to hot them, then return mix to the pot. Soup is ready when Large eggs are cooked and soup is thickened. This recipe yields 4 servings.

Nutrition Facts : ServingSize 412 g, Calories 136, FatContent 3.47 g, TransFatContent 0.0 g, SaturatedFatContent 0.99 g, CholesterolContent 104 g, SodiumContent 671 g, CarbohydrateContent 22.38 g, FiberContent 1.4 g, SugarContent 4.34 g, ProteinContent 7.01 g

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* Note: Katakuri-ko is a starch grnd from the dry root of the dogtooth violet. It is expensive, so potato starch can be used as a substitute. In a large soup pot, bring water and bouillon cubes to a boil. Dissolve the bouillon. Add in the creamed corn and bring to a boil again. Dissolve the starch in water (1 part starch to 2 parts water) and stir mix into the pot. Beat the Large eggs. Add in about 1 c. of the warm soup to the Large eggs to hot them, then return mix to the pot. Soup is ready when Large eggs are cooked and soup is thickened. This recipe yields 4 servings.

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