Real African Dishes: [MC-AllEthnic-Recipes] Chinese Creamy Corn Soup

Wednesday, September 4, 2013

[MC-AllEthnic-Recipes] Chinese Creamy Corn Soup - 7 pts plus

* Exported from MasterCook *
                        Creamy Corn Soup - Chinese
Recipe By     :
Serving Size : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 30%)
                Vegan
Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1         tablespoon toasted sesame oil
1              small yellow onion -- chopped small (1'/a cups)
3             cloves garlic -- pressed or minced
2               cups vegetable stock -- or 2 cups water plus 1 tablespoon soy sauce
1              pound frozen corn -- (1 bag) or 3 cups fresh corn
2               cups soymilk -- almond milk, rice milk or coconut milk
1           teaspoon sea salt -- or to taste
     1/2      teaspoon five-spice powder
     1/4      teaspoon ground white pepper -- or black pepper, or to taste
     3/4           cup grated extra-firm tofu -- optional
1         tablespoon mirin -- optional
1              pinch cayenne
1         tablespoon arrowroot -- dissolved in 1/2 cup cold water
     1/4           cup diced green onions
Place the oil in a medium pot over medium-high heat. Add the onion and
gar-lic and cook for 3 minutes, stirring frequently. Add 1 cup of stock
and 2 cups of corn and cook for 3 minutes, stirring occasionally. Transfer
the contents to a blender and carefully blend with 1 cup of soymilk.
Return the soup base to the pot and add the remaining stock, soymilk, and
cup of corn. Add all of the other ingredients except the arrowroot mixture
and green onion. Cook over low heat for 10 minutes, stirring occasionally.
Add the arrowroot mixture and stir until the soup slightly thickens. Cook
for an additional 5 minutes. Garnish with the green onion before serving.
Serves 4 to 6

Variations:
Replace the corn with vegetables such as broccoli, cauliflower, or
zucchini.
Replace the soymilk with rice or almond milk.
AuthorNotes: This is a silky soup that replicates the popular Chinese
restaurant dish. Adding the optional grated tofu creates the egglike
texture that is included in most versions. We blend the corn with soymilk
to create the "creamed corn" effect. Serve as a side with BBQ Tofu with
Snow Peas (page 119) and Szechuan Green Beans (page 110).

Cuisine:
"Chinese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Aug 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 243 Calories; 8g Fat (26.4%
calories from fat); 11g Protein; 36g Carbohydrate; 5g Dietary Fiber; 1mg
Cholesterol; 1065mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 5062 0 0 0 5679 0 0 0 2665