Sweet Corn Soup with Vegetables and Tofu

I used to make sweet corn soup only with tofu but it was not filling soup. I never made it only soup because I always had it with main dish like fried rice and any Chinese dish. But this time I decided to add vegetables in it to make it more crunchy and filling and believe me it was so good. Generally after having Chinese or Thai food for diner , we have to have some dessert because in hour or two we feel like having dessert because while eating diner we feel full but it digest too fast and we feel hungry again. but with this soup that was not the case. This soup goes very well with quesadillas or wraps or any sandwiches, as a soup and sandwich combo.

Ingredients:

1 can cream style sweet corn
few florets of broccoli
half block of firm tofu , cut in cubes
7-8 spring beans cut in small pieces
1 carrot chopped
2-3 green garlic chopped
1 thinly slice thai chili
few slices of ginger
2 tsp. soya sauce
2 tsp. or as per your taste sriracha sauce
few green onions chopped for garnish
pinch of white pepper powder
pinch of black pepper powder
1 tsp. of oil

Method:

Heat a pan, add oil in it. when its hot, add green garlic and ginger, chili. Cook for minute then add all the vegetables and cook for minute.
Add can of sweet corn and add water in empty can and then pour that in soup.
add soya sauce , sriracha, both pepper powder and mix it.
Add tofu in it and cook till it boil.
Serve it hot in a bowl , garnish with green onions.
You can have it with your main course of Chinese diner or with sandwich or wraps or just like that.

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