Vegan Chilled Baby Corn Soup
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!
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 corn, 30 g corn silk, 200 ml water, 1 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 milk, salt, pepper