We love Japanese cuisine and have made many delicious 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 may not be familiar with this dish as it’s not as popular as the classic miso soup, but we promise it will become your new favorite.
The silky, tender and slightly sweet soup is prepared with a base of fried onions, garlic and ginger, braised with sweetcorn, silken tofu and a pinch of turmeric. Then we blended everything into a golden velouté and passed it through a sieve for an extra smooth finish. If you strain the soup, you’ll lose some of its fiber, so it’s up to you: you can leave it as corn chowder or you can turn it into a silky corn chowder.
While the classic recipe features whipped cream, we made ours with silken tofu. This type of tofu is soft, smooth, and easy to incorporate into a light cream. Not only tofu is low fatbut it also includes a source for complete vegetable proteins.
A serving of this corn chowder has only 196 caloriesbut it almost covers 20% of your RDI for proteins. Completed in under 30 minutesfrom the pot to the bowl, this recipe is as quick as it is delicious!
frequently asked Questions
What can I use instead of silken tofu?
While classic corn chowder is butter and cream, we made ours dairy-free. Our vegan corn soup, on the other hand, is made with silken tofu, which combines to form a creamy velouté.
If you can’t eat soy, you can substitute tofu with:
Can I use frozen corn?
Absolutely, this recipe works well with any type of corn: fresh, canned, or frozen.
What can I serve with this corn cream?
You can enjoy this golden soup as a main course with steamed rice or our Japanese Garlic Rice and Vegetables. You can also serve this corn velouté as an appetizer before tempura dishes, katsu curry or even sushi.