Mushroom Corn Soup is a hearty and nourishing soup that brings together the earthy richness of mushrooms, the sweetness of corn, and the vibrant freshness of vegetables. It serves as a warm hug in a bowl, with a burst of flavors in every spoonful.
Mushroom Corn Soup
Introducing a soul-soothing creation that embraces the essence of comfort and warmth: Mushroom Corn Soup. Inspired by the flavors of a traditional Vietnamese soup known as Mushroom Chicken Corn Soup, this veganized version brings forth a deliciously nourishing bowl of goodness.
Perfect for chilly days or when you're in need of a cozy hug, this soup combines the heartiness of mushrooms, the sweetness of corn, and a medley of vibrant vegetables spices to create a harmonious blend of flavors.
To make this Soup, you'll need 10 ingredients:
Vegetables & Herbs:
- King oyster mushrooms: adds earthy flavor and chewy texture to the soup. They can be substituted with other types of mushrooms like cremini, white mushrooms or oyster mushrooms.
- Dried Shiitake mushrooms: adds earthy and umami flavor to the broth.
- Carrot: adds a vibrant color and fresh
- Corn: adds sweetness to the soup
- Cilantro: Cilantro is used as a garnish for the soup
- Scallions: garnish for the soup
- Soft Tofu: Soft tofu adds to the texture as well as the taste of the soup
- Salt or mushroom seasoning: the combination of the seasonings bring the flavor together and make it a comforting and nourishing soup.
- Black pepper
In a large pot, bring 1 liter of water to a boil.
Thinly slice the King Oyster mushrooms and rinse the dried shiitake mushrooms. Add the sliced king oyster mushrooms and rinsed shiitake mushroom to the simmering water and let them cook for about 10 minutes.
Thinly slice the king oyster mushrooms
Simmer chopped king oyster mushrooms and rinse shiitake mushrooms in boiling water for 10 minutes.
While the mushrooms are simmering, finely chop the carrot, scallions, and cilantro.
Chop the carrot
and cilantro & scallions
Remove the dried Shiitake mushrooms from the broth and set aside.
Add the finely chopped carrot and frozen corn to the mushroom broth. Thinly slice the shiitake mushrooms then put them back in the broth.
Season the soup with 1 tablespoon of salt, mushroom seasoning (if available), and 1 teaspoon of sugar.
Mash the soft tofu with a fork or spatula and add it to the soup.
In a separate bowl, prepare a corn starch slurry by mixing 3 tablespoons of corn starch with 9 tablespoons of water.
Slowly pour the corn starch slurry into the soup while stirring continuously. This will help thicken the soup.
Simmer the broth
Add corn starch slurry to thicken the soup
Finally, add the chopped scallions, cilantro and black pepper to the broth and give it a stir.
Taste the soup and adjust the seasoning if needed.
Once the soup is ready, serve it hot and enjoy!
Substitutes and Variations
- Mushroom Varieties: Feel free to experiment with different mushroom varieties based on availability or personal preference. Cremini mushrooms, shiitake mushrooms, or portobello mushrooms can be used instead of King Oyster mushrooms for a unique twist.
- Vegetables: Get creative with the vegetables in your soup. You can add other veggies like bell peppers, peas, or zucchini for added color and texture. Just ensure that the vegetables you choose complement the overall flavor profile.
- Protein Options: If you'd like to incorporate a protein element, consider adding cooked chickpeas, tofu cubes, or plant-based protein substitutes. These additions will provide extra substance and make the soup more filling.
- Seasoning Variations: Experiment with different herbs and spices to customize the flavor of your Mushroom Corn Soup. Fresh thyme, rosemary, or a dash of soy sauce can add depth and complexity to the broth.
The soup keeps well in the fridge for 3-4 days. It can be kept in the freezer for up to 3 months.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!