Easy Corn and Tofu Soup

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   Today's ingredients are this!

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   Use creamed corn!

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   A chef gave me this advice.

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   Use a rubber spatula to scrape around the edge of the can.

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   Go all the way around.

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   Flip it over and the contents will cleanly slip out.

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

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   Mix it really well.

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   Once it comes to a boil and the soup stock cube has dissolved, check the texture.

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    Season with salt and pepper.

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    Be careful not to let it burn.

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

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    Pour into a cup.

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    In the summer, you can eat it cold.

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    Today, I used coffee creamer.

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    I decorated it a bit.

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    It's pretty, isn't it!

* Per serving · 4 servings · Values may vary.

No additional tips available.