Vegan Korean Corn Soup

I had the best dream about making this soup and I’m so happy I remembered what went into it. It literally takes 30 minutes to prep and cook. This soup is the perfect vegan dish for these freezing cold nights and days, although it is vegan you can swop out the stir-fry strips for chicken. I made enough to have for dinner and WFH lunch.

You’ll notice I have used some unfamiliar ingredients but they are super easy to find, I’ve added links to where you can buy them, but if you still have questions please reach out to me.


1 tbsp toasted sesame oil
1 tbsp neutral oil
1/2 cup freshly frozen diced carrot, onion & celery
5 garlic cloves, roughly chopped
5cm thumb of ginger, grated with skin on
2-3 red chillies, chopped
1/2 tbsp Turmeric powder or fresh, grated
1 large stick lemongrass, bashed and roughly chopped
1 large bunch fresh coriander, stalks and leaves divided
1 packet spring onions, chopped (leave some for garnish)
1/2 tsp ground white pepper
1 large pinch of kosher salt
1 tin sweetcorn creamstyle
1 tin whole kernel corn
1 punnet of vegan stir-fry strips
2 heaped tbsp Ina Paarman chicken stock (it’s vegan and GF)
5 cups boiling water
1 tbsp corn flour
1 tbsp light Kikkoman soy sauce
1 tbsp Mirin (found at Thrupps or your local Spar)

For the Garnish:

Coriander leaves, roughly chopped
Chopped Spring onions
2 tbsp Toasted breakfast Mix

Korean Chilli Oil (optional but highly recommended):

2 tbsp neutral oil
1 garlic clove, roughly chopped
1/2 tbsp Gochugaru flakes (available at Kokoro)
1 tbsp light Kikkoman soy sauce
1 tbsp Mirin (available at Kokoro)
1 tbsp ChinKiang rice vinegar (available at Kokoro)
Large pinch of kosher salt
1/2 tsp Ground white pepper

Serves 2-4
Prep time: 10 minutes
Cooking time: 20 minutes

Place a heavy-bottom pot on high heat and add the neutral oil and the frozen veggies. Fry until defrosted and translucent.

While the veggies are frying, place the garlic, ginger, chilli, lemongrass, turmeric, coriander stalks, half of the chopped spring onion, salt and pepper in a mortar and pestle and bash until it turns into a fragrant paste.

Chop the stir-fry strips into small cubes and add to the pot along with the sesame oil and paste. Fry for 3 minutes.

Drain and rinse the whole kernel corn and add it to the pot along with the tin of creamstyle sweetcorn. Stir until combined and add the boiling water and stock. Cover and simmer on a medium-low heart for about 15 minutes.

In a small bowl combine the cornflour, soy sauce, mirin and a dash of boiling water until it turns into a slurry. Add this to the soup and simmer for another 5 minutes, this will help thicken the soup.

While the soup is thickening, you can start to prep the chilli oil.

In a microwavable bowl, add the neutral oil and place in the microwave, heat the oil in 15 second increments, you’ll know when the oil is hot when you test with a wooden chopstick, bubbles should form around the stick. Add the chopped garlic to the oil, you’ll notice the garlic will start to cook and the kitchen will smell amazing. Add the rest of the ingredients and stir until nicely combined. Set aside for serving. If you have leftover, this oil goes with everything!

To serve top with roasted seeds, chopped coriander and spring onions and a generous drizzle of the chilli oil.

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