Sweet Corn and Tofu chowder

Sweet corn and Tofu Chowder


1 tbsp. oil

1 tsp. rice wine

1 liter vegetable or chicken stock

½ small carrot, diced

6 straw mushrooms, diced

6 fresh mushrooms, diced

300 g soft tofu, diced

200 g fresh or frozen sweet corn

2 tbsp. green peas

1 tsp. salt

2 tbsp. corn flour dissolve in 2 tbsp. stock

¼ tsp. pepper

1 tsp. sesame oil


  1. Heat the oil in a saucepan, then add the rice wine and let it sizzle before pouring in the chicken or vegetable stock.
  2. Add the carrot and mushrooms and simmer for 5 minutes. Add the diced tofu and sweet corns, simmer another 5 minutes, then add the green peas and salt.
  3. Add the corn flour mixture and stir until the soup thickens to the consistency of chowder. Add the pepper and sesame oil and serve hot.

Serves 2-4

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