Asian Corn Soup Recipe

Asian Corn Soup Recipe is made with neutral oil, grated ginger, garlic, green onion, sweet corn kernels, Shaoxing wine (optional), vegetable broth, silken tofu, salt, sugar, and ground white pepper. This flavorful and easy Asian corn soup recipe creates a warming and comforting dish that takes about 30 minutes to prepare and can serve up to 4 people.

Asian Corn Soup Ingredients

• 1 tablespoon neutral oil (e.g., canola, vegetable)
• 1/2 teaspoon grated ginger
• 1 clove garlic, minced
• 1 green onion, chopped (white and green parts separated)
• 1 can (250g / 8.8oz drained weight) sweet corn kernels, drained
• 1 tablespoon Shaoxing wine, sake, or mirin (optional)
• 2.5 cups vegetable broth
• 10.5 oz silken tofu (preferably Korean sundubu or soft tofu), mashed
• 1/2 teaspoon salt, adjust to taste
• 1 teaspoon sugar, optional
• Pinch of ground white pepper

Slurry:

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

To Serve:

• Drizzle of sesame oil (optional)
• Chopped green onions

Asian Corn Soup Instructions

1. Heat the oil: In a medium pot over medium heat, heat 1 tablespoon of neutral oil until hot. Add in 1/2 teaspoon grated ginger, 1 minced garlic clove, and the white part of the chopped green onion. Sauté until aromatic.
2. Add the corn: Stir in the green part of the green onion and the drained corn kernels.
3. Add rice wine: If using, add 1 tablespoon of Shaoxing wine, sake, or mirin. Cook for 1-2 minutes until the alcohol evaporates.
4. Process the corn (optional): Optionally, scoop some of the corn from the pot and transfer to a food processor. Process until slightly smooth, then return it to the pot for a varied texture.
5. Add broth and boil: Pour in 2.5 cups of vegetable broth. Bring to a boil over medium heat.
6. Prepare the tofu: While the soup is heating, prepare the tofu. Open the packaging and mash the tofu with a fork.
7. Make the slurry: In a small bowl, mix together 2 tablespoons of potato starch or corn starch with 1/4 cup room temperature water until dissolved.
8. Add tofu and season: Once the soup is boiling, add in the mashed tofu. Season with 1/2 teaspoon salt, 1 teaspoon sugar (optional), and a pinch of ground white pepper. Adjust seasoning to taste.
9. Thicken the soup: Gradually add the starch slurry to the soup while stirring continuously. Allow the soup to thicken over medium to medium-low heat, stirring occasionally.
10. Final taste and serve: Taste the soup and adjust seasoning if needed. Serve hot with a drizzle of sesame oil (if desired) and top with more chopped green onions. Enjoy!

Recipe Tips

• Boost Flavor with Stock: For a richer flavor, use homemade vegetable stock instead of store-bought broth. The fresh ingredients in homemade stock add depth to the soup.
• Add a Crunchy Topping: Garnish the soup with toasted sesame seeds or crispy fried onions for an added crunch that complements the creamy texture.
• Enhance the Aroma: Add a few drops of soy sauce or a dash of fish sauce for an extra layer of umami flavor that enhances the soup’s aroma and taste.

How To Store Asian Corn Soup

Refrigerate: Cool the Asian Corn Soup completely. Then, either cover the pot with plastic wrap or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, let the soup cool completely, then transfer it to a freezer-safe container or freezer bag. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Asian Corn Soup

On the Stovetop: Pour the leftover Asian Corn Soup into a saucepan. Heat over medium heat, stirring occasionally, until the soup is hot all the way through, about 5-10 minutes.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl and cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In The Slow Cooker: Pour the leftover soup into a slow cooker. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally, until the soup is thoroughly heated.

What To Serve Asian Corn Soup

Asian Corn Soup pairs well with steamed rice, stir-fried vegetables, spring rolls, and dumplings. It also can be served alongside kimchi, pickled vegetables, a side salad, and crusty bread for better savoring of the meal.

Frequently Asked Questions

Can I use frozen corn instead of canned corn?

Yes, you can use frozen corn instead of canned corn. Just make sure to thaw it before adding it to the soup.

Is there a substitute for Shaoxing wine?

Yes, if you don’t have Shaoxing wine, you can use sake or mirin. If you prefer to avoid alcohol, you can skip this ingredient entirely.

Can I use firm tofu instead of silken tofu?

It’s best to use silken or soft tofu for this recipe, as it provides a smoother texture. Firm tofu may not give the same creamy consistency.

Try more recipes:

• Copycat Subway Broccoli and Cheese Soup
• Pioneer Woman Cauliflower Soup
• Pioneer Woman Chicken And Dumplings Recipe