Easy Vegan Crab & Corn Soup
Why Cook This Vegan Crab & Corn Soup?
If you’re looking for something warm and comforting to cook, this is the recipe for you! This savory 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 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.
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. 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 delicious Easy Vegan Crab & Corn Soup
Easy Vegan Crab & Corn Soup
Ingredients
- 3 cloves Garlic
- 1 White onion
- 100 g Enoki mushrooms
- 425 g Cream-style sweet corn
- 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
Instructions
PREPARATION
- Mince the garlic and dice the white onion.
- 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.
- Wash the spring onion to remove any dirt. Cut off the roots at the base. Chop the spring onion for garnishing.
COOKING PROCESS
- 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.
- Add the enoki mushrooms, cream-style sweet corn, salt, pepper, onion powder, stock cube, and liquid seasoning.
- Add the cornstarch slurry into the pot. This will help thicken the soup and give it a smooth and glossy appearance.
- Let the soup simmer over medium heat for a few minutes.
- Serve hot in a bowl and garnish with the chopped spring onion.