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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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delicious, quick, low fat vegetarian take on Asian sweet corn and crab soup. Perfect work night dinner with vegetables. Fish sauce adds a great sublte umami flavor but you can substitute tamari, Braggs, or another savory salty flavoring. Optional garnish is finely diced sharp cheddar cheese. Ingredients:
3 cups corn (frozen or fresh) |
4 -5 cups water |
1 low-sodium chicken bouillon cube |
1 cup 1% low-fat milk (or fat free) |
3/4 cup firm tofu, diced |
2 tablespoons fish sauce (nam pla) |
3 tablespoons dried shiitake mushrooms (ground into a powder or diced finely) |
3 tablespoons sugar (or to taste) |
2 tablespoons cornstarch |
1 tablespoon garlic powder (or fresh minced garlic, (to taste) |
fresh ground black pepper |
Directions:
1. 1. Combine corn, water, bouillon, mushrooms, and garlic in large pot. Bring to a boil, stirring frequently.
2. 2. Blend approximately two-thirds of soup to create creamy texture. Cook on medium for 10 minutes (or more) so soup is simmering/at a low boil.
3. 3. Add sugar and fish sauce, stir, let cook several minutes and then taste. FIsh sauce will add a wonderful umami flavor and meld with the other flavors.
4. 4. Measure out cornstarch, add a small amount of milk, stirring until makes a smooth paste. Pour rest of milk into paste, stir and add to soup. Add diced tofu. Add black pepper to taste. Bring soup to a boil for 1 minute and serve.
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