Sweet Corn & Ginger Soup with Silken Tofu
A creamy, comforting Japanese-style soup featuring fresh corn sweetness balanced by delicate ginger, topped with silky tofu for a light yet satisfying meal. This japanese-inspired soups (vegetarian) ready in about 27 minutes pairs fresh sweet corn kernels, block (14 oz, drained) silken tofu, finely grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups fresh sweet corn kernels
- 1 block (14 oz, drained) silken tofu
- 1 tbsp, finely grated ginger
- 4 cups dashi stock
- 1 tbsp soy sauce
- 1 tsp mirin
- 1/2 tsp sesame oil
- 2 tbsp, thinly sliced green onions
Instructions
- Step 1: Bring 4 cups dashi stock to a gentle simmer in a medium saucepan over medium heat, then add 4 cups fresh corn kernels and simmer for 8 minutes until corn is tender.
- Step 2: Stir in 1 tbsp grated ginger, 1 tbsp soy sauce, and 1 tsp mirin; continue simmering for 3 more minutes until fragrant and flavors meld.
- Step 3: Using an immersion blender, puree the soup until completely smooth, then stir in 1 block (14 oz) drained silken tofu until fully incorporated and creamy.
- Step 4: Finish with 1/2 tsp sesame oil and 2 tbsp sliced green onions, then serve hot with extra green onions for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Corn & Ginger Soup with Silken Tofu take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Corn & Ginger Soup with Silken Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh sweet corn kernels from drying out.
Can I substitute ingredients in Sweet Corn & Ginger Soup with Silken Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Corn & Ginger Soup with Silken Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sweet Corn & Ginger Soup with Silken Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
