Sweet Corn and Tofu Skin Dessert Soup粟米腐竹糖水
A comforting and subtly sweet Cantonese dessert soup made with fresh corn, tender tofu skin, and rock sugar. It's light, nutritious, and has a delightful texture.
01Ingredients
- 200g Fresh corn kernels (from about 2 cobs)
- 80g Dried tofu skin (fu chuk), broken into small pieces
- 1.5 Liters Water
- 100g Rock sugar, or to taste
- 1 large egg, beaten (optional)
Nutrition (per serving)185kcal
- Protein7.5g
- Carbs32.8g
- Fat3.2g
Fiber 1.8 gSodium 45 mg
02Steps
- Soak the dried tofu skin in cold water until softened, then drain.
- Bring water to a boil in a pot.
- Add the soaked tofu skin to the boiling water and simmer until very tender, about 15-20 minutes.
- Add the fresh corn kernels and rock sugar. Continue to simmer for another 5-7 minutes, or until corn is tender and sugar is dissolved.
- Slowly drizzle in the beaten egg while stirring continuously to create a silken texture (optional).
- Ladle the dessert soup into bowls and serve warm or chilled.
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