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! Continue reading “Tofu and Sweetcorn Soup – a Chinese Recipe”