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
- Heat the oil in a saucepan, then add the rice wine and let it sizzle before pouring in the chicken or vegetable stock.
- 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.
- 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.
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