Chinese Corn Soup (Vegan) – The Foodie Takes Flight

Chinese style corn soup with silken tofu

Chinese Corn Soup (Vegan)

Chinese corn soup was a staple at home growing up. It’s so simple but so comfortable, and so perfect for those chilly days. The soup is similar to Chinese egg drop soup but the corn soup features, of course, corn, which I personally like because of the extra sweetness and bite. This vegan version uses silken tofu instead of eggs to recreate the silky texture to go with the sweet corn kernels.

Q. Time 10 minutes

cooking time 15 minutes

total time 25 minutes

course Soup, soup, starter

cuisine Asian, Chinese, East Asian


  • 1 spoon Neutral oil
  • 1/2 teaspoon ground ginger
  • 1 cloves garlic minced meat
  • 1 green onion Cut (separate the white and green parts)
  • 1 to be able to Sweet corn kernels (250g / 8.8oz drained weight)
  • 1 spoon Shaoxing wine sake, or mirin (optional)
  • 2.5 the cup Vegetable broth
  • 10.5 oz Silken tofu I used Korean sundubu or soft tofu – mashed (1 tube)
  • 1/2 teaspoon salt Adjust to taste
  • 1 teaspoon sugar Option to taste
  • pinch white pepper


  • 2 spoon potato starch or corn starch
  • 1/4 the cup room temperature water

to serve

  • Drizzle sesame oil optional
  • Chopped green onions


  • Heat oil in a medium pot until hot. Add ginger, garlic and green onion whites until fragrant. Add the green part of the green onion and corn kernels.

  • Over medium heat, add Shaoxing wine or other rice wine, if using. Allow to cook for 1-2 minutes until the alcohol evaporates.

  • Optional: Scoop some corn from the pot and transfer to a food processor. I like to do this to process some corn kernels for a different texture.After processing the corn, mix it back into the container.
  • Pour in the vegetable broth and leave the pot on medium until it comes to a boil.

  • Meanwhile, prepare the silken tofu by cutting open the tub or packaging. Break up or mash the tofu with a fork.

  • Slurry: Mix the starch and water together in a small bowl until dissolved.

  • When the soup boils, add the tofu. Season the soup with salt, sugar and white pepper to taste.

  • Slowly stir in the potato or corn starch slurry while stirring the soup. Let the soup thicken over medium to medium-low heat.

  • Taste the soup (be careful not to burn your tongue!) and season more if needed.

  • Serve hot with a drizzle of sesame oil (if desired) and top with more chopped green onions.

Nutritional information

Worship: 1bhajana | Calories: 269kcal | Sugars: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fats: 4g | Monounsaturated fats: 4g | Trans fats: 0.02g | Sodium: 1181mg | Potassium: 544mg | Fiber: 4g | Sugar: 11g | Vitamin A: 816IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 2mg

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