Chilled Baby Corn Soup（Vegan）
A simple chilled baby corn soup made with fresh baby corn, corn silk, soy milk, and onion koji. Light, refreshing, and perfect for hot summer days.
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, as needed
Instructions
- Remove the husks from the baby corn. Cut the baby corn and corn silk into bite-sized pieces, then coarsely chop the onion.¼ onion
- Heat the oil in a pot and sauté the onion until softened.oil
- Add the remaining ingredients except the soy milk. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 5 minutes.
- Once the baby corn is tender, remove the pot from the heat and stir in the soy milk. Let the soup cool completely, then refrigerate until well chilled.300 ml plain soy milk
- Season with salt and pepper to taste before serving.pepper, salt