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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.