Silken Tofu Sweet Corn & Cilantro Soup

Here’s one of those recipes that feels like a warm hug in a bowl.

It’s light, creamy (without any cream!), and full of bright flavors from sweet corn, fresh cilantro, and silky tofu.

It comes together fast, and it tastes even better the next day.

The texture of silken tofu is the real star here—so soft, it almost melts into the soup.

You’ll want to have a spoon ready the second it’s done.

Why I Love This Recipe

I first made this soup when I had a bunch of leftover corn and a block of silken tofu sitting in the fridge. I wasn’t sure how it would turn out, but wow—it’s now one of my go-to comforting meals.

• It’s light but filling
• Naturally gluten-free and dairy-free
• Packed with plant-based protein
• Comes together in under 30 minutes
• Feels fancy, but it’s so simple

This soup is cozy, fresh, and good for any time of year.

Servings & Time

Servings: 4
Cook Time: 25 minutes

Macros (Per Serving – Approximate)

• Calories: 180
• Protein: 11g
• Fat: 7g
• Carbs: 20g
• Fiber: 3g

What You’ll Need

• 1 tbsp olive oil
• ½ onion, finely diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 ½ cups fresh or frozen sweet corn
• 4 cups low-sodium vegetable broth
• 1 block (14 oz) silken tofu, cut into 1-inch cubes
• 1 ½ tsp salt (or to taste)
• ¼ tsp white pepper
• 2 tsp soy sauce
• 1 tsp sesame oil
• ½ cup cilantro, finely chopped
• Optional: red pepper flakes for garnish

• Use silken tofu, not firm or extra firm. It gives the soup its creamy texture.
• If using frozen corn, no need to thaw—just toss it in.
• Grating the ginger makes the flavor pop more than chopping.
• Add the cilantro at the end to keep its color and flavor fresh.
• Don’t boil the tofu—just gently heat it so it stays soft and smooth.

Tools Required

• Medium soup pot or saucepan
• Wooden spoon
• Chef’s knife
• Cutting board
• Microplane or grater (for ginger)
• Ladle

Substitutions & Variations

• Corn: Canned or frozen both work. Fresh gives the best flavor when in season.
• Cilantro: Swap with green onion or parsley if needed.
• Silken tofu: No sub for texture, but soft tofu can work in a pinch.
• Spice: Add a dash of chili oil or sriracha for some heat.
• Add-ins: Try mushrooms, spinach, or shredded carrots.

Make Ahead Tips

• You can chop the onion, garlic, and cilantro ahead of time and store them in the fridge.
• The soup keeps well for 3–4 days in the fridge.
• Reheat gently on the stove so the tofu doesn’t break apart.

How to Make Silken Tofu Sweet Corn & Cilantro Soup

Step 1: Sauté onion, garlic, and ginger

Heat 1 tbsp olive oil in a medium soup pot over medium heat. Add ½ finely diced onion, 2 cloves minced garlic, and 1-inch piece of grated ginger. Sauté for 3–4 minutes until soft and fragrant.

Step 2: Add corn

Add 1½ cups sweet corn to the pot. Stir and cook for another 2–3 minutes to release sweetness.

Step 3: Pour in broth and season

Add 4 cups low-sodium vegetable broth, 1½ tsp salt, ¼ tsp white pepper, and 2 tsp soy sauce. Stir to combine, then bring to a gentle simmer.

Step 4: Add silken tofu

Gently add 14 oz silken tofu, cut into 1-inch cubes. Stir very gently to avoid breaking the tofu. Let simmer for 3–4 minutes until heated through.

Step 5: Finish with sesame oil and cilantro

Turn off the heat. Stir in 1 tsp sesame oil and ½ cup finely chopped cilantro. Let sit 1–2 minutes before serving.

Leftovers & Storage

• Store in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove—don’t boil or stir too hard.
• The flavors deepen over time, so leftovers taste even better.

Why This Recipe Works (Quick Science)

Silken tofu is made with more water than firm tofu, giving it that smooth, pudding-like texture. It doesn’t need cooking—just gentle heating. The starch in sweet corn adds a little natural thickness, and the sesame oil gives it a deep, nutty finish.

Common Mistakes

• Using firm tofu: It changes the whole texture of the soup. Silken is key.
• Boiling too hard: This can break apart the tofu and make the broth cloudy.
• Adding cilantro too early: It loses its bright color and flavor if cooked too long.

What to Serve With

• Steamed jasmine or sticky rice
• Scallion pancakes or sesame flatbread
• Light cucumber salad
• Chili garlic oil on the side for drizzling

FAQ

Can I blend this soup?
You can, but it changes the texture completely. It’s meant to have chunks of tofu and whole corn.

Is silken tofu already cooked?
Yes! It just needs to be warmed through.

Can I freeze it?
I don’t recommend freezing this soup—silken tofu doesn’t hold up well after thawing.

Final Thoughts

This soup is cozy, simple, and packed with fresh flavors. It’s one of those dishes that feels comforting without being heavy. If you’ve never cooked with silken tofu before, this is a great place to start. Try it out, and when you do, come back and drop a comment—I’d love to hear how it went for you!