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Cantonese Egg Drop Soup with Corn and Tofu

A vegetarian take on a classic recipe which takes comfort food to the next level
Difficulty Level: Easy
Serves: 4


Vegetable oil, for frying
Small piece of ginger (around 20-30g), diced
2 cloves of garlic, diced
2 corn cobs, kernels removed or 500g can of corn
4 spring onions, sliced (white and green parts separated)
500g of tofu (slightly firm)
4 eggs, whisked together in a bowl
1 teaspoon of white sugar
1 heaped tablespoon of red miso paste
5 cups of vegetable stock
Sprinkle of salt and pepper
Drizzle of sesame oil
Sprinkle of chilli flakes (optional)


  1. Coat a saucepan with vegetable oil and heat on medium. Add the ginger, garlic what white parts of the spring onion and fry for 2-3mins or until fragrant. Stir in the corn, sugar and vegetable stock and cook with the lid covered for 10mins
  2. Then, stir in the miso paste and use an immersion blender (or regular blender) to briefly blitz about half of the soup. Be careful not to over-blend – the soup should be thick and chunky. Stir in the tofu and let cook for a further 2-3mins
  3. Now, turn up the heat to medium high so that the soup is boiling. Slowly trickle the egg into the soup moving in a zig-zag pattern and distributing it evenly. As the egg cooks, run a chopstick through the egg to create long strands. The eggs should cook in 30-60 seconds, after which you can turn off the heat
  4. Ladle the soup into bowls and top with the green part of the spring onion, a drizzle of sesame oil and sprinkle of chilli flakes