Corn Soup with Tofu and Chicken 栗米豆腐羹

Corn Soup with Tofu and Chicken 栗米豆腐羹Corn Soup with Tofu and Chicken 栗米豆腐羹

Ingredients:

  • 2 cans sweet corn cream style, 14.75 oz (418 g) each;
  • 4 oz (125 g) boneless chicken, 1/4” (0.75 cm) cubes;
  • 1/2 teaspoon finely minced ginger;
  • 1/4 teaspoon cornstarch;
  • A pinch sea salt;
  • 1 teaspoon vegetable oil;
  • 1/2 cup soft tofu, cut to 1/2” (1 cm) cube;
  • 1 1/2 cups (360 ml) water;
  • Sea salt.

Recipe:

Serving for 4, make about 4 cups

  1. Add 1/2 cup water in a medium size soup pot over medium heat;
  2. Add 2 cans sweet corn to the water when it comes to a boil;
  3. And 1 can of water, adjust to consistency;
  4. Add soft tofu to the soup;
  5. Mix minced ginger, cornstarch and sea salt with the chicken cubes;
  6. Add vegetable oil in a sauce pan;
  7. Stir fry chicken until it is cook;
  8. Add chicken when the soup comes to a boil;
  9. Cook about 3 minutes;
  10. Spoon soup to a bowl, serve hot.

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