Vegan Chinese 'chicken' and Sweetcorn Soup is so deliciously easy and quick to prepare. Its perfect for a light meal, or as a starter or side dish soup for a Chinese themed meal or for an at home take-out or fake-away meal.
2 cutlery forks for pulling the jackfruit pieces apart
Ingredients
soup:
1canjackfruit[400g [14oz] can, drained, yields about 215g drained jackfruit]
200gramssweetcorn[fresh, frozen or canned]
100gramsbeansprouts[long mung bean sprouts, the type intended for stir fry's]
2teaspoonChinese 5 spice powder
1.2litresvegetable stock[hot, use a vegan chicken flavour stock such as meat free chicken flavour OXO cubes]
2tablespoonscornflour[cornstarch]
garnish:
6spring onions[sliced thin]
to serve:
sesame oil[a drizzle over each portion, or your preferred amount]
soy sauce[a dash over each portion, or your preferred amount]
Instructions
Drain the jackfruit from the can and wash any brine off, drain well or pat dry.
1 can jackfruit
Using a fork or two forks shred the jackfruit into pieces. Using a knife slice any firmer jackfruit pieces into smaller bits.
Add the shredded jackfruit to the pot along with the sweetcorn and Chinese 5 spice powder.
200 grams sweetcorn, 2 teaspoon Chinese 5 spice powder
Pour in the hot vegetable stock, and season with a little salt and pepper.
1.2 litres vegetable stock
Bring to the boil, and over a medium heat, gently boil for 10 minutes.
Meanwhile, mix the 2 tablespoons of cornflour with 2 tablespoons of water until smooth.Once the soup is ready, pour the cornflour slurry into the soup, stirring until its fully mixed through.
2 tablespoons cornflour
Next, add the bean sprouts (reserve a small amount for the garnish) and give the soup a mix.
100 grams beansprouts
Bring back to a simmer and cook for 2-3 minutes.
Scatter over some of the sliced spring onions.
6 spring onions
Serve each portion with the leftover spring onions and a few of the bean sprouts.Optional but recommended: Drizzle a little sesame oil and soy sauce over each serving.
sesame oil, soy sauce
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover soup will stay fresh in the refrigerator for up to 3 days.
Or freeze for 2-3 months.
Reheat by adding the soup to a pot, pouring in extra vegetable stock if necessary, bring to the boil and reheat for a few minutes until piping hot.
The canned jackfruit can be replaced with vegan Quorn pieces or another brand of vegan pieces, chunks, crumbles etc., butterbeans, chickpeas, cannellini beans, tofu, tempeh, or mushrooms.
For more substitution ideas do check out the recipe notes and FAQ section above this recipe.