When you’re not feeling 100% or just want a light soup to start your summer meal, this tofu and sweetcorn soup is perfect – it’s so simple to make, and still nutritious. You can also stir in an egg (just beat it and stir it in right at the end, pouring while stirring so that it forms strings in the soup). There are only two main ingredients: sweetcorn and tofu. I prefer soft tofu for this, just because the texture goes down a lot easier, but firm tofu does make the soup look nicer, because you’ll get more even cubes!You can also choose whether you’d like to use chicken stock cubes or, to keep it strictly veggie, use veggie ones. The cornstarch is optional, and does not change the taste of the soup. It only thickens it.

I also prefer this soup without any garnishing, just because it’s meant to be very basic – and sometimes that’s what you need!

The below serves 2-3, and only takes 5-10 mins from prep to cooked.

Ingredients
350g/1 block of tofu
2 cups of sweetcorn, defrosted if from frozen
1 chicken or vegetable stock cube
1 tsp of sugar
Salt to taste
1 tbsp of cornstarch

Step 1: Cut the tofu into small cubes, roughly less than 1 cm across.

Step 2: Add a dash of vegetable oil in a pan, heat on high heat, then add the sweetcorn until it starts to sizzle.

Step 3: Top up the pan generously with water, put in the stock cube, sugar and salt to taste, then wait for it to come to a boil.

Step 4: In the meantime, dissolve the cornstarch in a little water until it’s easy to pour. Set aside.

Step 5: Once the pan has come to a boil, gently drop in the tofu, stir and switch this onto medium heat. Wait for the soup to come to a boil again.

Step 6: Once boiled, this is where you can optionally stir in an egg. Otherwise, pour in the cornstarch, stir gently and wait for it to come to a boil one last time. Then spoon into a bowl and serve!

Tofu provides plenty of protein, and sweetcorn is also quite high in vitamin C, so this is a great recipe when you need a pick-me-up, don’t you think?