Inspired by: Sweet-corn egg-drop soup (egg-free)
- Pitta seasonJun – Sep in the north
- All year
Sweet Corn & Silken Tofu Soup
- Serves
- 4
- Portion
- 1 bowl
- Time
- 20 min
- Texture
- Smooth, thick
- Season
- Pitta season (summer)All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Sweet corn kernels | 2 cups (half blended) | 300 g | 1500 g | |
| Vegetable stock (no onion–garlic, home-made) | 3¾ cups | 900 ml | 4500 ml | |
| Tofu, silken | ⅔ block, mashed | 200 g | 1000 g | |
| Ginger, fresh | 1 tsp grated | 5 g | 25 g | |
| Cornflour (cornstarch) | 1½ tbsp, slaked in 3 tbsp water | 15 g | 75 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Black pepper | white pepper | 0.5 g | 2.5 g | |
| Sesame (til) oil | few drops | 3 g | 15 g | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer corn (half blended) and ginger in stock 10 minutes.
Step 2: Stir in slaked starch; cook until glossy.
Step 3: Stir in mashed silken tofu in ribbons (replacing egg).
Step 4: Season; finish with sesame oil, pepper and coriander.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromEgg ribbons→Tosilken tofu
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