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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