Here’s one of my favorite summertime recipes! It’s a delicious and refreshing "Whole Young Corn Cold Soup" that makes sure to use the corn silk, so nothing goes to waste. Enjoy this crunchy treat on a hot summer day!
In Japan, finding baby corn at the local supermarket isn't something we usually do. Because of that, we don’t have the chance to try out many fun recipes with baby corn. Most of the time, we just enjoy this tasty summer treat either plain or as tempura. But this summer, I felt a little adventurous and decided to whip up something new: a delightful chilled baby corn soup to help beat the heat on those hot days!
For this recipe, we’re using whole baby corn, including the corn silk, which really adds a fun crunch and refreshing flavor. Yum!
To season it, I went with some creamy soy milk and a homemade vegan consommé called "onion koji." Don’t worry if you can’t find onion koji—you can easily swap it out for any consommé you have at home. And if you're okay with dairy, regular milk works fantastic too!
I originally made this soup to chill in the fridge, but it’s just as delicious served warm right after you make it.
If you happen to have extra baby corn that you need to use up, definitely check out my Spicy BBQ Young Corn recipe! It’s baked in the oven, so you won't have to sweat over the stove on a hot summer day—it’s super easy and hands-off.
I’d love for you to give both recipes a shot and tell me which one you like best! Enjoy and happy cooking! 🕊
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🧅Ingredients
The ingredients are very similar to the "3-Minute Vegan Instant Cup Soup."
- Baby corn: It wouldn't be complete without this! Please prepare fresh, young corn.
- Onion: Sauté the onion until soft, adding flavor to the soup.
- Onion koji: Homemade Onion koji is a key ingredient in my vegan recipes. It's often used as a substitute for consomme. Check out the " Recipes with Onion Koji" to see how it can be used in different dishes. You can definitely use your existing consommé cubes.
- Vegetable oil: Olive or rice bran oil is recommended.
- Plain soy milk: Unsweetened soy milk has tasty dashi in it. The sweetness and creaminess it adds are a must for this chilled soup.
For exact amounts, please check the recipe card👇
🔪Instructions
On hot summer days, I wrap up quickly so I don't stand in front of the stove for too long.
- Preparation: First, peel the young corn and separate the husks and kernels. Next, cut the corn silk and young corn into bite-sized pieces. Chopped the onion coarsely.
- Stir-fry: Heat oil in a pan, then add onions and stir-fry until tender.
- Simmer: Add all of the ingredients except the soy milk and heat over medium heat. When it boils, reduce the heat to low, cover, and cook for 5 minutes.
- Finishing: When the young corn is tender, remove from heat and add in the soy milk. Once cooled down, place it in the refrigerator to chill before serving.
🍽Tools
- cutting board
- kitchen knife
- pot(Yanagi Sori)
- spatula
- ladle
🧊Storage
If you store it in a container and refrigerate it, you can enjoy it again the next day.
👨🏻🍳 Frequently Asked Questions
When you receive a large quantity of young corn, it can be difficult to consume it all. If it is within 2-3 days of harvest, you can store it at room temperature with the husk on, and it can be used almost as fresh as right after harvest.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
🌻More Recipes with Onion Koji
🥄More Recipes with Soy Milk
📖Recipe Card
Vegan Chilled Baby Corn Soup
Equipment
- cutting board
- kitchen knife
- pot
- Spatula
- ladle
Ingredients
- 100 g baby corn
- 30 g corn silk
- ¼ onion
- 300 ml plain soy milk
- 200 ml water
- 1 tablespoon onion koji
- salt (to taste)
- pepper (to taste)
- oil (olive oil or rice bran oil)
Instructions
- Preparation: First, peel the young corn and separate the husks and kernels. Next, cut the corn silk and young corn into bite-sized pieces. Chopped the onion coarsely.¼ onion
- Stir-fry: Heat oil in a pan, then add onions and stir-fry until tender.oil
- Simmer: Add all of the ingredients except the soy milk and heat over medium heat. When it boils, reduce the heat to low, cover, and cook for 5 minutes.100 g baby corn30 g corn silk200 ml water1 tablespoon onion koji
- Finishing: When the young corn is tender, remove from heat and add in the soy milk. Once cooled down, place it in the refrigerator to chill before serving.300 ml plain soy milksaltpepper
How was your experience with the baby corn soup recipe?
I've got something special waiting for you after the young corn: sweet corn!
Don’t miss out on my other summer favorite, "Shio Koji Corn Rice."
You’re going to love it! 🌽
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them onInstagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Yuki says
It was easy and tasty.
I really liked the crunchiness of the corn silk!