Hey there, food adventurers! 👋
Is there anything more comforting than a warm bowl of soup on a cool evening? Well, get ready to meet your new best friend: a creamy corn and tempeh noodle soup that's so good, it'll have you dancing in your kitchen! 🌽💃
I've always been a huge fan of corn, especially as we head into the cozy autumn months, and this recipe is a true celebration of its deliciousness. But this isn't just your average corn soup, oh no! We're going on a little flavor adventure today.
Imagine this: a Thai-inspired aromatic base of shallots, garlic, ginger, and a touch of chili, all mingling beautifully with the sweetness of corn and the earthy notes of turmeric. Then we add in some thick, slurpable udon-style noodles and top it all off with crispy, glazed tempeh. Seriously, what's not to love?! 😋
This soup is the perfect balance of creamy and light, sweet and sour, with just a hint of spice to keep things interesting. And the best part? It's super easy to make! Plus, it's even better the next day, so feel free to whip up a batch ahead of time for a cozy meal whenever you need it. You can use fresh corn (if you’re lucky enough to get it), frozen or canned. I like to char mine a little in a pan which really adds to the flavour.
What Makes this Soup Special?
- Corn Power: It's the star of the show, so use the best you can get your hands on. Fresh, frozen, or canned - they all work wonders.
- Aromatic Symphony: Shallots, garlic, ginger, chilli and lemongrass create a vibrant, fragrant base that will make your kitchen smell incredible.
- Spice is Nice: Mild curry powder and turmeric add warmth and a gorgeous golden hue.
- Noodle Nirvana: Udon-style noodles make this a hearty and satisfying meal. Gluten-free? No problem, use wide rice noodles instead.
- Tempeh Magic: Quick-glazed tempeh adds a burst of flavour and protein. But feel free to use tofu or vegan chicken if you prefer.
- Sweet & Sour Tango: A squeeze of lime and a drizzle of maple syrup create the perfect balance of flavours. Rice wine vinegar is a great alternative.
- Garnish Galore: Fresh coriander, spring onions, chilli oil and black sesame seeds add that perfect finishing touch.
Let's Get Cooking!
Here’s a quick rundown of how to make this incredible soup:
- Char the Corn: Sizzle those corn kernels in a hot pan until they’re lightly charred and caramelized. This is a must for flavour!
- Sauté the Aromatics: Fry up your shallots, garlic, ginger, chilli, and lemongrass until they’re fragrant and translucent.
- Build the Broth: Add spices, saved corn cobs, lemongrass stalks, and veggie stock to the pot. Simmer for about 30 minutes.
- Glaze the Tempeh: Fry slices of tempeh until golden, then coat them in a delicious lime and maple syrup glaze.
- Blend it All: Remove the cobs and lemongrass, then blend everything until smooth and creamy. Don’t forget the charred corn!
- Season & Serve: Reheat, season with soy sauce and lime juice, add the noodles and top with tempeh and your fave garnishes.
See? Simple as that! This soup is the perfect bowl of comfort food, packed with nutrients and flavor.
So what are you waiting for? Grab your favorite pot, gather your ingredients, and let's make some magic happen! ✨
Ingredients
Soup:
- 3 corn on the cobs or 400 g / 3 cups of corn kernels
- 60 ml / 4 tbsp vegetable oil, divided
- 3 small shallots
- 4 garlic cloves
- 20 g / 0.75 oz ginger
- 1 mild red chilli
- 2 lemongrass sticks
- 2-3 tsp mild curry powder
- ½ tsp turmeric
- 480 ml / 2 cups soy milk
- ½ stock cube
- 20 ml / 1½ tbsp soy sauce or tamari (if GF)
- Lime juice, to taste
- 85 g / 3 oz dry noodles, per person
Garnishes:
- A handful of coriander / cilantro
- Chilli oil, to garnish
- 1-2 spring onions / scallions
- Black sesame seeds
Glazed Tempeh:
- 200 g / 7 oz tempeh
- 20 ml / 1½ tbsp vegetable oil
- 45 ml / 3 tbsp lime juice
- 30 ml / 2 tbsp maple syrup or brown sugar
- Salt to taste
Method
- Cut the kernels off the cobs. If using defrosted or canned kernels, pat them dry.
- Heat a heavy pan with 2 tsp of oil. Char half the corn, empty and repeat with the rest.
- Chop aromatics finely or blitz in a food processor with 2 tbsp oil. Fry in a pot until fragrant.
- Season with salt, add spices, stock cube, cobs and lemongrass. Add water, cover, and simmer for 30 minutes. If serving immediately, cook your noodles.
- Discard cobs and lemongrass, blend remaining soup with charred corn and soy milk until smooth.
- Season with soy sauce and lime juice.
Glazed Tempeh:
- Slice tempeh. Mix lime juice, maple syrup, soy sauce and 1 tbsp water.
- Fry tempeh in a hot pan with oil until golden.
- Add glaze, toss tempeh, and caramelise.
Notes:
- 1 average cob of corn = about 1 cup of shaved kernels.
- Plant milk: Soy, almond, oat work. Coconut is also great, just add a bit less and replenish with water.
Share your Creations!
If you make this recipe, please tag us using #AIrecipes and @myperfectplate. We absolutely love seeing your delicious creations and tweaks!
Until next time, happy cooking and happy eating! 🍲😋