Featured Recipe: Asian Hot & Sour Corn & Tofu Soup (Non-GMO, Vegan)

Asian Hot & Sour Corn & Tofu Soup

Featured Recipe: Asian Hot & Sour Corn & Tofu Soup (Non-GMO, Vegan)

Go GMO-Free by opting for organic corn and tofu in this Asian fusion recipe, as certified organic products are GMO-Free by default!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Soup
Cuisine: Asian, Fusion
Servings: 14 Servings


  • 3 L Water
  • 3 “Harvest Sun” Organic Vegetable Bouillon Cubes
  • 0.25 Cup Fresh Organic Garlic (Minced, Fried)
  • 1 tbsp Fresh Organic Ginger (Minced)
  • 1 Cup Organic Green Onions (6 Stalks, Thinly Sliced on the Bias)
  • 1 Cup “Pfenning’s” Organic Carrots (Julienne)
  • 1 tbsp Chili Flakes
  • 2 Bags “Earthbound Farm” Organic Sweet Corn (Frozen, 350g)
  • 1 Block “Wildwood” Organic Soft Tofu (Cubed, 397g)
  • 6 Small Baby Bok Choy (Quartered Lengthwise)
  • 0.5 Cup Organic Corn Starch (Whisked Together in a Small Bowl With ½ Cup Water)
  • 1 tbsp “Rogers” Organic Cane Sugar
  • 2 tbsp “Eden” Mirin
  • 0.5 Cup “Marukan” Organic Rice Vinegar
  • 2 tbsp Organic Toasted Sesame Oil
  • Sea Salt (To Taste)
  • Black Pepper (To Taste)


  • Bring water and bouillon cubes to a boil and add garlic, ginger, chili flakes, sugar, mirin, rice vinegar, black pepper and sea salt.
  • Simmer for 15 minutes and add the remaining ingredients, leaving out only the cornstarch and water mixture.
  • Bring the soup to a rapid boil and slowly stir in the cornstarch mixture right into the center of the pot.
  • Reduce heat to low and simmer for a few more minutes until the broth thickens.
  • Serve hot and fresh for the ultimate colour and texture.
    Asian Hot & Sour Corn & Tofu Soup


Each Serving Contains:
125 calories; 5 g protein; 4 g total fat (0 g trans fat); 18 g total carbohydrates (4 g of sugar); 403 mg sodium (without extra salt added)

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