I really had a craving for Asian style chicken & sweetcorn soup but I wondered how to make it like I remember it from before I went vegan. I looked up the standard recipe and it's pretty simple, the gloopy texture comes from cornflour slurry but I combined a couple of recipes and decided to use jasmine rice to give the right silky gelatinous mouthfeel.
I make my seitan with with garlic / onion powder, a splash of liquid smoke and half a tin of chickpeas blended with a pack of silken tofu. texture and added protein for the gainz…
First I put about half a cup of jasmine rice into an oven proof pot with 2 white onions quartered. Add a tablespoon of white miso and one of bouillon/chicken stock of choice. Add 1 litre of hot water and put into the oven at 170c for a half hour. enough time for the rice to cook and the onion to colour. Blend this mixture with a stick blender.
Shred the seitan into small pieces, set aside.
Take half a tin of sweetcorn and pulse the stick blender in it until the corn kernels are about 50 % mushed.
Combine everything and add another half litre of water. Return to the oven for 20 mins.
Absolutely delicious and very close to the real thing.
by donginandton
Dining and Cooking