Chinese Tofu and Corn Soup for a Light Dinner Recipe
Delicate tofu and corn soup is a mild, creamy-tasting dish that in China is often served as one of several dishes at a family dinner. It’s as light as a vegetable cream soup, but thanks to the tofu and egg it’s quite filling. Perfect when you need something warm but not heavy.
In many Chinese homes, light soups with egg and a vegetable like corn are served at dinner alongside rice and a few simple side dishes. This is everyday home cooking rather than a restaurant classic, which keeps the recipe straightforward and low-effort.
This soup combines the lightness of a Chinese-style broth with the creaminess of blended vegetable soups, while tofu and egg add protein and make it satisfying without feeling heavy.
Why this version works
- Adding tofu to a gently simmering broth keeps the cubes from breaking apart in the soup.
- Starch mixed into cold water thickens the soup evenly, without lumps or a floury aftertaste.
- Pouring the egg in over low heat while stirring constantly creates thin, delicate ribbons instead of thick, rubbery chunks.
Chef's tips
Cut the tofu into even, small cubes so it warms through quickly and doesn’t break apart. Stir constantly while adding the egg to create fine, delicate ribbons instead of large clumps.
How to serve
Serve as a light main dish for dinner or as part of a larger Asian-style meal alongside stir-fried vegetables and rice.
Watch out for
- Do not add the dry starch straight into boiling soup – it will clump into lumps that are hard to dissolve.
- If the soup is boiling hard when you add the egg, it will set into firm, rubbery pieces instead of fine strands.
Substitutions
- You can replace canned corn with frozen corn; add it straight from the freezer and cook 2–3 minutes longer.
- You can swap firm tofu for medium-firm; avoid very soft silken tofu, which falls apart easily.
- You can use a light chicken stock instead of vegetable stock if you don’t need the soup to be vegetarian.
Ingredients
- natural tofu (firm or medium-firm) - 200 g
- canned corn - 150 g
- vegetable or chicken stock - 900 ml
- egg - 1 piece
- soy sauce - 1.5 tablespoons
- potato or corn starch - 1.5 tablespoons
- water for mixing the starch - 3 tablespoons
- sesame oil (or neutral oil) - 0.5 teaspoons
- chives or spring onion finely chopped - 2 tablespoons
- salt to taste
- white or ground black pepper to taste
Preparation
- Drain the tofu, gently pat it dry with a paper towel and cut into 1–1.5 cm cubes – slightly larger pieces hold their shape better in the soup and don’t fall apart when stirred.
- Drain the corn in a sieve. Rinse and finely chop the chives or spring onion, using both the green and paler parts to add colour and fresh aroma to the soup.
- Bring the vegetable or chicken stock to a boil in a pot. Add the corn and cook over medium heat for about 5 minutes, until the kernels are hot through, soft but still pleasantly firm.
- Gently add the tofu to the pot, ideally sliding the cubes off a spoon just above the surface so they don’t splash. Simmer for another 5 minutes over low heat – the soup should only gently “tremble” and the tofu should stay intact.
- In a small bowl, thoroughly mix the starch with 3 tablespoons of cold water until there are no lumps and the liquid is smooth. If you see any lumps, press them against the side of the bowl with a spoon.
- Add the soy sauce to the soup and stir. Stir the starch mixture again, then pour it into the pot in a thin stream, stirring the soup constantly with a spoon. Cook for 1–2 minutes, until the liquid thickens slightly and begins to lightly coat the spoon.
- Crack the egg into a bowl and beat it with a fork until the white and yolk are fully combined. Reduce the heat under the soup to low so it only just moves, then slowly pour in the egg in a thin stream, stirring the soup in one direction as you pour.
- Cook for about 1 minute, until thin, delicate ribbons of egg appear in the pot and are fully set – there should be no runny parts visible. Remove from the heat, add the sesame oil if using, and season with pepper and a little salt if needed.
- Ladle the soup into bowls, dividing the tofu and corn as evenly as possible. Sprinkle each portion with chives or spring onion and serve right away, while the soup is hot and the egg ribbons are soft and tender.
Storage
No storage information available for this dish.
This is one of those comforting soups that feels gentle on the stomach but still leaves you pleasantly full. It’s great for busy evenings when you want something warm, quick, and not too rich.
