Chinese 'chicken' And Sweetcorn Soup (Vegan)

Delicious Chinese jackfruit 'chicken' and sweetcorn soup is perfect for an easy, quick light lunch or starter for an at home Chinese fake-away.

Course Lunch, Starter

Cuisine Chinese

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Servings

Calories 129

Author Jacq

1 can jackfruit 400g/14oz can, yields about 215g drained jackfruit
200 grams sweetcorn fresh, frozen or canned
100 grams beansprouts long mung bean sprouts, type intended for stir fry's
2 teaspoon Chinese 5 spice powder
6 whole spring onions sliced thin
2 tablespoons cornflour cornstarch
1.2 litres vegetable stock hot, use a vegan chicken flavour stock such as meat free chicken OXO cubes

Drain the jackfruit from the can and wash any brine off.
Using a fork or two forks shred the jackfruit into pieces. Using a knife slice any harder edge parts up into smaller pieces.
Add the shredded jackfruit to the pot along with the sweetcorn and Chinese 5 spice powder.
Pour in the hot veggie stock, and season with a little salt and pepper.
Bring to the boil and over a medium heat simmer for 10 minutes.
Meanwhile mix the 2 tablespoons of cornflour/starch with 2 tablespoons of water until smooth.
After 10 minutes of the soup simmering pour the cornflour slurry into the soup.
Tip in the bean sprouts (can reserve a small amount for garnish) and give the soup a mix.
Bring back to a simmer and cook for 2-3 minutes.
Scatter over some of the sliced spring onions.
Serve each portion with extra spring onions and a few fresh bean sprouts.
Optional but recommended: Drizzle a little sesame oil and soy sauce over each serving.

Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Leftover vegan Chinese soup will stay fresh in the refrigerator for up to 3 days.
Or freeze for up to 4 months. Although some of the texture may change such as the bean sprouts.
Serve this delicious jackfruit and sweetcorn soup as a starter for a larger homemade Chinese meal or Fake-away.