Corn Silk, Tofu and Okra Soup
This light, savory soup turns fresh corn silk into a delicate, comforting bowl with tender tofu and okra. Seasoned with light soy sauce, soup stock, and a drizzle of sesame oil, it is a simple Japanese-style soup that comes together quickly.
Servings2 Portions
Prep Time15 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
2
- tofu70 g
- corn silk1 ear
- okra4
- water500 ml
- Chinese soup stock powder (Weipa)1 heaped tsp
- usukuchi soy sauce2 tsp
- salt and pepper1 pinch
- sesame oil1 tsp
- sesame seeds1 tsp
- ra-yu (optional)1 tsp
Step-by-Step Instructions
01
Rinse the corn silk well and keep only the fresh green-yellow strands. Discard any brown or dry parts, then cut the silk into short, bite-sized lengths.
02
Cut the tofu into small cubes. Trim the okra, remove the seeds if desired, blanch briefly in boiling water until just tender, then slice into small pieces.
03
Bring 500 ml water to a boil in a saucepan. Add the tofu, then stir in the Chinese soup stock powder and usukuchi soy sauce. Season lightly with salt and pepper, adjusting to taste.
04
Add the corn silk and return the soup to a gentle boil. Stir in the okra, cook for a few seconds just to heat through, then turn off the heat.
