Japanese-style vegan corn soup

iStock

Why become a vegan? Well, for a start, cutting out all animal products can mean virtually eliminating the risk of high cholesterol, high blood pressure, heart disease and possibly some types of cancer. And then there is the feel-good factor - your energy shoots up and your weight is likely to drop.

Ingredients

½ block	Tofu
½ cup	Water
1 ½ cups	Vegetable stock
1 Tbsp	Miso paste
3 cups	Corn kernels, fresh or frozen (Main)

Directions

1. Cook the corn in the water for 3-4 minutes or until tender. Purée in a blender with a little of the stock. Return to the saucepan, add the remaining stock and sieved miso. Bring to the boil.
2. Cut the tofu in 1cm cubes and add to the soup. Serve immediately.