Easy Corn and Tofu Soup

Name: Easy Corn and Tofu Soup
Yield: 1 serving
Cuisine: American
Ingredients: 1 can Canned cream corn; 200 ml Soy milk; 1 Soup stock cube; 1 Coffee creamer; 1 dash Dried parsley

cookpad.japan @cookpad_jp

I sort of just suddenly decided to write this recipe down.

Just don't let it burn. Recipe by Silvy1978

I sort of just suddenly decided to write this recipe down.

Just don't let it burn. Recipe by Silvy1978

cookpad.japan @cookpad_jp

I sort of just suddenly decided to write this recipe down.

Just don't let it burn. Recipe by Silvy1978

I sort of just suddenly decided to write this recipe down.

Just don't let it burn. Recipe by Silvy1978

Saved

Ingredients

1 serving

1 canCanned cream corn
200 mlSoy milk
1Soup stock cube
1Coffee creamer
1 dashDried parsley

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Steps

1

Today's ingredients are this! Use creamed corn!
2

A chef gave me this advice. Use a rubber spatula to scrape around the edge of the can.
3

Go all the way around.
4

Flip it over and the contents will cleanly slip out.
5

Put the canned corn, soy milk, and soup stock cubes into a pot and heat over medium heat.
6

Mix it really well.
7

Once it comes to a boil and the soup stock cube has dissolved, check the texture. Season with salt and pepper. Be careful not to let it burn.
8

If the corn is a bit rich, thin it out a bit and season with salt and pepper.
9

Pour into a cup. In the summer, you can eat it cold.
10

Today, I used coffee creamer.
11

I decorated it a bit. It's pretty, isn't it!