submitted by Cake_Girl {5 Recipes}
Makes: 4 cups
Description: almost all the Chinese restaurants, well no more under cooked eggs in your soup, because here is a vegan version, with very similar texture, but with tofu skin...
Ingredients:
1 can
cream of corn
1 cup
water or a little more if you like it thinner
1/4 cup
crumbled beancurd skin
salt & pepper
to taste
Instructions: in a pot add the cream of corn and the water, bring it to a boil, add the crumbled tofu skin and simmer for about 5 minutes, until the tofu skin is soft. Add salt to taste.
I tried this soup the other day, its one of my favorites. Thanks for posting!
Smooth and creamy! Yummy and dreamy! A dollop of sour cream in the center of a bowl of this soup is the "piece de resistance"! The colder it gets outside…
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This is a filling, healthy and delicious soup. My family loves it and it is requested once a week.
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