BRYANNA'S CHINESE VEGAN VELVET CORN SOUP (WW Core Plan-Compatible)
Servings: 4
Corn is not the first thing that comes to mind when you think of Chinese cooking, but, when it was imported from the Americas, the Northern Chinese took to it readily. This soup, which often contains chicken or crab in its non-vegetarian incarnation, is extremely popular, even at formal banquets, but it's VERY quick and simple to make. It is also a very comforting soup.
6-7 oz firm or extra-firm tofu (not silken)
1 tablespoon vegetarian stir-fry sauce (vegetarian "oyster" sauce)
1/2 tablespoon oil
VARIATION: use 6-7 oz. smoked tofu instead of the 3 ingredients above.
4 cup good-tasting vegetarian "chicken-style" broth
14-15 oz can of creamed corn (this product contains no dairy ingredients)
1 cup frozen petit pois (baby peas)
1 tablespoon soy sauce
freshly-ground pepper to taste
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
1 teaspoon roasted (Asian) sesame oil
OPTIONAL: (do not use if you use the smoked tofu variation)
1 Tbs soy "bacon" chips or bits OR 2 tablespoons chopped vegetarian "ham" or "bacon"
Cut the tofu into very small dice or thin slivers and toss with the stir-fry sauce. Heat a large heavy wok or skillet over high heat. When it's hot, add the oil. When the oil is hot , add the tofu, then turn the heat down to medium-high and stir-fry for several minutes. Don't brown the tofu, just let the sauce be absorbed by the tofu. Set the tofu aside.
NOTE:
If you use the smoked tofu option, just cut it into slivers or small dice-- you don't have to coat it or stir-fry it.
Mix the broth, creamed corn, peas and soy sauce (and the optional soy "bacon" or "ham" at this point, if you're using it) in a medium pot or saucepan. When it comes to a boil, turn the heat down to a simmer and cook gently until the peas are barely tender. Add the tofu, pepper to taste, and dissolved cornstarch, stirring. Simmer until the soup thickens, then drizzle the sesame oil on top and serve.
Nutrition Facts
Nutrition (per serving): 164.1 calories; 22% calories from fat; 4.2g total fat; 0.0mg cholesterol; 1198.3mg sodium; 194.8mg potassium; 27.1g carbohydrates; 2.8g fiber; 5.2g sugar; 24.4g net carbs; 9.3g protein; 3.1 points.