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!
Frequently Asked Questions
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:
Can I use frozen corn?
Absolutely, this recipe works fine with any type of corn: fresh, canned or frozen.
What can I serve with this cream of corn?
You can enjoy this golden soup as a main with a side of steamed rice or our Japanese garlic rice and greens. Also, you can serve this corn velouté as a starter before tempura dishes, katsu curry, or even sushi.
