We love Japanese food and have made a variety of tasty recipes like vegan katsu and garlic fried rice. We’d like to share with you how to make Japanese-style corn. This dish isn’t the same as miso soup but we promise that it will become your favorite.
This silky and delicate soup, with just a hint of sweetness, is made with a base consisting of sizzled onions, garlic and ginger, along with silken tofu and a dash of turmeric. We blended it all into a golden-colored veloute, and then passed it through a sieve to make the soup extra smooth. You’ll lose some of the fibres when you pressurize the soup. It’s up to you whether you want it as corn puree or as a silky potage.
We made it with silken-textured tofu, instead of the heavy cream that is used in the original recipe. Tofu of this type is smooth and delicate. It blends easily into a light cream. Tofu is low-fat and also contains plant-based protein.
This corn soup is a great way to get your daily protein requirement. This recipe can be prepared in under half an hour from pot to bowl.
What are some alternatives to silken tofu that I can use?
Our vegan corn potage is made without dairy products. The basic corn soup contains butter and heavy cream. As an alternative to the standard corn soup, we made ours with no dairy product.
If you are unable to eat soy products, you may substitute tofu for:
How can I benefit from frozen corn?
This recipe is great with all types of corn, whether it’s canned, fresh or frozen.
What can I serve this creamed corn with?
Enjoy this soup with our Japanese Garlic Rice and Greens or steamed white rice. You can also serve this corn soup as an appetizer before tempura, katsu curries, or sushi.
