Corn Tofu Soup Chinese Style Food

EASY CHINESE CORN SOUP

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.

CHINESE SOUP WITH TOFU

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.

CHINESE CHICKEN AND CORN SOUP

Steps:

• Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
• Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
• Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
• Add the chicken, season with white pepper, and serve, garnished with scallions.

CANTONESE CREAMED CORN SOUP

Steps:

• Gather the ingredients.
• Mix the cornstarch with water, stir well, and reserve.
• In a saucepan over medium heat, bring the stock to a boil . Stir in the creamed corn and bring back to a boil, or about 3 minutes.
• Add in the salt, white pepper , sugar, rice wine or sherry , and crabmeat. Cook for about 2 minutes to bring the mixture back to a boil again.
• Give the cornstarch and water mixture a quick stir and then pour into the boiling soup, stirring to thicken. When the soup has thickened, after about 5 minutes, remove the saucepan from the heat.
• Pour the egg whites into the soup in a steady stream and quickly stir in a clockwise direction until the egg whites form thin shreds.
• Taste for seasoning, adding more salt or white pepper if needed. Add the sesame oil and the green onions for garnish, if using.

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

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

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.

CANTONESE-STYLE CREAMED CORN WITH TOFU OVER BLACK RICE

Steps:

• Carefully pat the tofu dry with a clean kitchen towel, and cut into cubes, reserve.
• Place the corn in a steamer and steam for about 5 minutes, until tender.
• Place half the corn kernels into a blender or food processor, add 1/2 cup of the stock and process until creamy but still chunky.
• Heat a medium saucepan over medium-high. When hot, add 1 tablespoon oil. Add the ginger, garlic and white parts of scallions, and cook until fragrant.
• Add the remaining corn kernels, along with the pureed corn and remaining vegetable stock, add salt and black 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 several cubes 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.

VEG SWEET CORN SOUP RECIPE

Steps:

• To make corn paste, combine sweet corn kernels and water in a food processor or blender. Make a coarse paste and set aside.
• Heat oil in a saucepan or a wok.
• Add chopped ginger, garlic and stir-fry for a 10 - 20 seconds or till the aroma of herbs are released.
• Next, add the chopped spring onion and stir-fry for a minute.
• Add all the vegetables including corn kernels and fry for 5 minutes.
• Now, add the corn paste and stir to combine nicely.
• Add water, soy sauce, chili vinegar, salt, pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
• While the soup is simmering, combine cornflour with 1/4 cup of water and make a smooth paste.
• Slowly, with a steady flow add the cornflour slurry to the simmering soup. Make sure soup is not boiling while adding the cornflour. Stir continuously to avoid lump formation.
• Allow the soup to simmer for next few minutes until it thickens to the desired consistency.
• Garnish sweet corn soup with spring onion greens.
• Serve Chinese Sweet Corn Soup warm.

CORN & TOFU SOUP (CHINESE STYLE)

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 VEGETABLE SOUP WITH TOFU

Steps:

• In a large soup pot add oil and onions and cook on low-medium. Stir frequently and continue to cook until soft and translucent. Be careful not to brown onions.
• Add water and bring to a boil over medium heat.
• When water boils, reduce heat to medium, add tofu, cabbage, salt and pepper. Cover and cook for two minutes.
• Add mushrooms, cover and cook one more minute.
• Add scallions and sesame oil. Stir gently to mix the ingredients. Serve.
• Garnish with cilantro.

CHINESE VEGETABLE SOUP WITH TOFU - TAKEOUT STYLE

Steps:

• Heat the oil in a medium-sized pot over medium heat until hot. Add the green onions and ginger. Cook and stir until fragrant and beginning to brown, about 2 minutes.
• Pour in the water and bring to a low boil. Boil for 5 minutes. Remove and discard the green onion and ginger.
• Add the mushroom powder, salt, sugar, and white pepper. Stir to mix well.
• Add the tofu, celery, and mushrooms. Once bringing back to a boil, cook for 3 minutes. Add the carrots and broccoli and boil for another 2 minutes. Taste the broth and adjust the seasoning to taste by adding more salt or mushroom powder if needed.
• Serve hot.