Easy & Delicious Vegan Crab & Corn Soup

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What Makes This Recipe Special?

If you’re looking for something warm and comforting to cook, this is the recipe for you! This delicious VEGAN CRAB & CORN SOUP is a hug in a bowl. It’s so quick, easy, and simple to make and perfectly soothing for chilly days.

Growing up, this used to be one of my favorite soups to order at Chinese restaurants in the Philippines. I genuinely love the delightful blend of flavors and the delicious sweetness that the corn adds. Since I went vegan, I have been wanting to recreate this dish using plant-based ingredients while still focusing on maintaining its richness and simplicity.

A bowl of this easy, delicious, and savory recipe for vegan crab and corn soup
Photograph of the delicious ingredients of this easy and quick recipe for vegan crab and corn soup

Ingredient you can use for Vegan Crab Meat

One day, I found myself experimenting with enoki mushrooms and decided to chop it to use as a substitute for crab meat… and it actually turned out really good! Of course, this is not the traditional way of cooking the Crab and Corn soup, but I love creating recipes that vegans or people who cannot/choose to not eat shellfish can also enjoy.

DID YOU KNOW? Enoki mushrooms are naturally rich in so many nutrients that your body needs to boost your immunity and promote health. They are a good source of fiber and are very rich in B vitamins (including niacin, pantothenic acid, and thiamine). It is also a great source of antioxidants that help prevent many chronic conditions such as cancer and heart disease.

Share this to someone you would want to enjoy this delicious and cozy bowl of soup with 💛

how to cook this Vegan Crab & Corn Soup

by Bianca Marie San Luis

Delicious Vegan Crab & Corn Soup

If you’re looking for something warm and comforting to cook, this is the recipe for you! This delicious VEGAN CRAB & CORN SOUP is a hug in a bowl. It’s so quick, easy, and simple to make and perfectly soothing for chilly days.
Print Recipe
Cook Time 15 minutes
Servings: 3 people
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 3 cloves Garlic
  • 1 White onion
  • 100 g Enoki mushrooms
  • 425 g Cream-style sweet corn (See Note 1)
  • 2 & 1/4 cups Water
  • 1/2 tsp Liquid seasoning (I used the Knorr brand)
  • 1 Vegan chicken-style stock cube (I used the Massel brand)
  • 1/2 tsp Onion powder
  • 1/4 tsp Salt
  • 1/4 tsp Ground black pepper
  • 1 tbsp Cornstarch (Mix with 1 tbsp of cornstarch to make a slurry)
  • 1 sprig Spring onion, for garnish

Method
 

PREPARATION
  1. Mince the garlic and dice the white onion.
  2. Chop off the caps and root at the base of the enoki mushrooms. Rinse the mushrooms to remove the remaining dirt then pat dry. Slice the mushrooms horizontally into 1 inch strips.
  3. Wash the spring onion to remove any dirt. Cut off the roots at the base. Chop the spring onion for garnishing.
COOKING PROCESS
  1. In a pot, sauté the minced garlic and diced onion with a little oil until aromatic. Pour the water and bring it to a boil.
  2. Add the enoki mushrooms, cream-style sweet corn, salt, pepper, onion powder, stock cube, and liquid seasoning.
  3. Add the cornstarch slurry into the pot. This will help thicken the soup and give it a smooth and glossy appearance.
  4. Let the soup simmer over medium heat for a few minutes.
  5. Serve hot in a bowl and garnish with the chopped spring onion.

Notes

  1. I used canned cream-style sweet corn in this recipe to make it easier and quicker. If that is not available in stores near you, you can use fresh corn (this is even better). Blend it for a creamy consistency. You can also save some extra whole kernels and add it in as well for added crunch and texture.
Frequently Asked Questions (FAQs)

Can I use fresh corn instead of the canned cream-style corn?
Yes, you can! I used canned cream-style sweet corn in this recipe to make it easier and quicker. If that is not available in stores near you, you can use fresh corn (this is even better). Blend it for a creamy consistency. You can also save extra whole corn kernels and add it in for added crunch and texture.

What do I serve it with?
This soup is best enjoyed with steamed rice, bread, and garlic crackers. It can also be enjoyed as an appetizer before the main dish.

How long can I store this soup in the fridge?
I recommend only storing it for up to 2 days in the refrigerator.

Can I freeze it?
I do not recommend this because the texture of the enoki mushroom will significantly change after freezing.

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