Best 6 Corn Tofu Soup Chinese Style Recipes

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Corn tofu soup, a classic Chinese dish, is a delicious and nutritious treat that is sure to satisfy your taste buds. It is a flavorful soup made with fresh corn kernels, silken tofu, and a variety of other ingredients like vegetables, herbs, and spices. The combination of sweet corn and soft tofu creates a unique and comforting texture, while the addition of other ingredients adds depth and complexity to the flavor. This soup is not only easy to make, but can also be tailored to your own preferences by adjusting the ingredients and seasonings. Whether you are looking for a light lunch or a hearty dinner, this versatile soup is a perfect choice.

Let's cook with our recipes!

CORN & TOFU SOUP (CHINESE STYLE)



Corn & Tofu Soup (Chinese style) image

Make and share this Corn & Tofu Soup (Chinese style) recipe from Food.com.

Provided by vikkie

Categories     Soy/Tofu

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 can creamed corn
1 can water
400 g tofu (diced)
1 egg whites or 1 egg substitute
salt & pepper (to taste)

Steps:

  • mix the cream corn, tofu and water together and bring to a boil, stir constantly simmer under low heat, add the egg and stir briefly.
  • if you want a thicker soup, stir in some cornflour paste (1/2 tablespoon of corn flour mixed with 2 tablespoons of cold water).
  • stir constantly and simmer under low heat for 1 minute.

CHINESE SHRIMP AND TOFU SOUP



Chinese Shrimp and Tofu Soup image

This is a typical Chinese soup involving ginger, shrimp, and tofu. It is easy to make and fast! Good for cold weather too!

Provided by erni

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 38m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, minced
6 ounces raw small shrimp, shelled and deveined
1 quart chicken stock
8 ounces tofu, diced small
⅓ cup frozen peas, thawed
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon cornstarch

Steps:

  • Heat the oil in a large saucepan or wok over high heat. Cook the garlic and ginger until fragrant and lightly browned. Stir in the shrimp, and stir fry until cooked, then remove and set aside. Pour in the chicken stock and bring to a boil. Reduce heat to medium, add the tofu and peas, season with salt and pepper, then return to a simmer. Mix the cornstarch with a little water to form a thin paste. Stir the cornstarch into the soup and continue to simmer until clear and thickened, about 1 minute. Stir the shrimp back into the soup and serve.

Nutrition Facts : Calories 99 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 5 g, Fiber 0.6 g, Protein 9.6 g, SaturatedFat 0.8 g, Sodium 895.7 mg, Sugar 1 g

CHINESE SOUP WITH TOFU



Chinese Soup With Tofu image

I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal.

Provided by MajKaj

Categories     Soy/Tofu

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon oil
2 medium carrots, cut into matchstick
1 medium onion, chopped
2 teaspoons ginger, grated
2 garlic cloves, minced
6 cups water
1/4 cup soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
1/2 teaspoon black pepper
12 ounces firm tofu
2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
1 cup snow peas, cut in half

Steps:

  • In a large pan, saute the carrots, onion, ginger and garlic in oil until onion is tender.
  • Add the water, soy sauce, rice vinegar, sesame oil and pepper. Bring to a boil, reduce heat to simmer for 15 minutes, stirring occasionally.
  • While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. Drain on a paper towel. Cut tofu slabs into 1/2 inch cubes.
  • After soup has simmered for 15 minutes, add tofu cubes, bok choy, cabbage and snow peas. Simmer for 10 minutes.

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

SOOK MEI FAAN (CANTONESE CREAMED CORN WITH TOFU AND RICE)



Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice) image

Creamed corn over rice is a quintessential Cantonese dish often served at cha chaan tengs, casual diners that are ubiquitous in Hong Kong. There are many variations of sook mei faan, or corn rice. Some include chunks of pork or chicken, while another rendition has the creamy corn ladled over fried fish fillets. While this dish is traditionally made with canned creamed corn, this vegan version uses fresh corn, which offers a well-rounded sweetness that still feels bright, and is served over cold silken tofu, offering a pleasing contrast in texture and temperature.

Provided by Hetty McKinnon

Categories     weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 (14-ounce) packages silken tofu, drained
3 cups corn kernels (1 pound), from 3 large cobs or thawed from frozen
1 tablespoon neutral oil, such as grapeseed, vegetable or canola, plus more as needed
1 (1-inch) piece ginger, peeled and finely chopped
1 garlic clove, finely chopped
2 scallions, finely sliced, plus more for serving
1 1/2 cups vegetable stock
Kosher salt
White pepper
2 teaspoons cornstarch mixed with 2 tablespoons water
Steamed rice, for serving
Cilantro leaves and tender stems, for garnish
Sesame oil or chile oil, for drizzling

Steps:

  • Carefully pat the tofu dry with a clean kitchen towel, and cut each block into 8 slices.
  • Place half the corn kernels into a blender or food processor, and blitz until creamy but still chunky.
  • Heat a medium saucepan or deep skillet over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and scallions, and cook for 20 seconds until aromatic. (They shouldn't brown too much.) Add the remaining corn kernels, along with the blitzed corn and vegetable stock, season well with salt and white pepper, and cook for 2 to 3 minutes to bring the mixture to a boil. Stirring constantly, slowly add the cornstarch slurry, and cook for 2 to 3 minutes until the mixture is slightly thickened.
  • Divide rice among bowls. For each serving, lay 4 slices of silken tofu on top of the rice and top with a few spoonfuls of the creamed corn. Finish with scallions, cilantro and drizzle with sesame or chile oil.

CHINESE CORN-AND-MUSHROOM SOUP



Chinese Corn-and-Mushroom Soup image

To make an egg-drop version of this soup, beat two eggs in a bowl and slowly drizzle them into the simmering broth just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 9

4 cups low-sodium chicken or vegetable broth
3 ears corn, shucked and snapped in half
6 ounces shiitake mushrooms
1 bunch scallions (about 8)
1 1/2 inches fresh ginger, peeled
1 pound silken tofu
1/4 cup soy sauce or tamari
2 teaspoons sambal oelek, plus more for serving (optional)
1 tablespoon toasted sesame oil, plus more for serving (optional)

Steps:

  • In a pot, bring broth and 2 cups water to a boil. Meanwhile, slice corn from cobs and set aside; add cobs to pot. Remove and discard shiitake stems; cut caps in half (into quarters, if large) and add to pot. Thinly slice scallions and add white and light-green parts to pot, reserving dark-green tops. Grate ginger directly into pot. Reduce heat to low; simmer 10 minutes.
  • Remove cobs from pot. Add corn kernels and tofu. Stir, breaking tofu into bite-size pieces; simmer 1 minute. Stir in soy sauce, sambal oelek, and oil. Serve, with scallion tops, drizzled with more sambal oelek and oil.

Tips:

  • Choose fresh ingredients: Use fresh corn kernels, tofu, and vegetables for the best flavor and texture.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your soup. Some good options include carrots, celery, onions, bell peppers, and mushrooms.
  • Use a good quality vegetable broth: The broth is the base of your soup, so it's important to use a good quality one. You can either make your own or use a store-bought broth.
  • Don't overcook the tofu: Tofu is a delicate ingredient, so it's important to not overcook it. Otherwise, it will become tough and rubbery.
  • Season to taste: Be sure to season your soup to taste with salt, pepper, and other spices. You can also add a splash of soy sauce or rice vinegar for extra flavor.

Conclusion:

Corn tofu soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover corn and tofu. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious soup that the whole family will enjoy.

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