Tofu Sweet Corn Soup Recipe (豆腐甜粟汤)

My little boy has come to appreciate nutritious and tasty soups and he is a big fan of my soups, of course. 🙂 Looking at how he easily lapped up a bowl of this tofu sweet corn soup with his bowl of rice in less than 10 minutes, I know for sure he’s in love with this soup!

Tofu sweet corn soup can be enjoyed as a soup or a thicker version which is known as 羹 – simply add cornflour slurry into the soup to thicken it to a consistency of your liking. Since my hubby prefers the soupy version, I did not add any cornflour.

Tofu Sweet Corn Soup (豆腐甜粟汤)

Tofu Sweet Corn Soup (豆腐甜粟汤)
Recipe type: Soups
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 block silken tofu (for soup), diced into 2cm cubes
  • 2 corn cobs, chopped into segments
  • 1 cup frozen corn kernels, rinsed
  • 1 egg, beaten not too finely
  • 3 chicken carcasses (you can use a mixture of chicken carcasses and pork ribs)
  • 3.5L water
  • 3 cloves garlic (leave skin on)
  • 5 small dried scallops
  • Crab meat may be added but I didn't as my little boy is only 15months old.
  1. Place the chicken carcasses in a pot with enough water to cover them. Bring to a boil then remove the chicken bones and place them in a soup bag.
  2. Place the garlic (and dried scallops if you're not consuming them) into the soup bag as well. Tie up the soup bag.
  3. Place the soup bag of ingredients together with corn cobs into the 3.5L water in a deep soup pot and bring to a boil. Simmer for a couple of hours at least.
  4. When soup is ready, remove the corn cobs and soup bag.
  5. Add the corn kernels and boil for about 5 minutes.
  6. Add the tofu and boil for another 2 minutes.
  7. Swirl the beaten egg in, cover the pot and turn off the flame.
  8. Serve in 5 minutes after egg has set.

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One Response to Tofu Sweet Corn Soup Recipe (豆腐甜粟汤)

  1. Madeline says:

    Wah looks so yummy and healthy! Haha
    Madeline recently posted…The Madelines: Organising Small ThingsMy Profile

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