Corn Soup with Tofu and Tomato

This dish is a thick soup made by adding tofu and tomatoes to chicken soup and corn. Stir-fry the tomatoes first to enhance the umami flavor, and then adding the chicken soup will make it taste richer.

Ingredients（for two persons）

2 Imuraya Umashi tofu LONG SHELF LIFE 180

1 small piece (100g) Tomato

50g Frozen kernel corn

300ml Chicken soup

Pinch of Salt and Pepper

1 teaspoon Salad oil

Ingredients (A)

2 teaspoon Cornstarch

1 tablespoon Water

Directions

1.Cut the tomatoes into wedges, and cut the Umashi tofu into 4 pieces. Wash the corn with water.

2.Heat the salad oil in a pan, fry the tomatoes, add chicken soup, corn and bring to a boil.

3.Pour mixture Ingredients (A) over 2., and thicken a little.

4.Add the Umashi tofu, heat and season with salt and pepper.