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Vegan Chinese Corn Soup

Vegan Chinese Corn Soup

Cantonese Eggdrop soup made with yuba instead of egg as a vegan version
Course Side Dish
Cuisine Chinese
Servings 4 people


  • Soup pot


  • 1 bag corn kernels, frozen
  • 1 cup shiitake mushrooms, stems removed, sliced You can use 1/2 cup dried and reconstituted in water
  • 1 TBSP toasted sesame oil
  • 1 tsp Better Than Buillion -No Chickn
  • 4 cups filtered water
  • 2 TBSP wakame, dried Cut with kitchen shears to small pieces
  • 1 sheet/fold yuba, cut into 3/4 in strips
  • 2 scallions, sliced
  • 1/4 tsp white pepper


  • Defrost corn. When defrosted, put the entire bag contents into a blender with 3 cups of water and the bullion paste.
  • Cut up all the veggies (shiitakes, scallions) and cut up your yuba strips.
  • Put a soup pot on the stove and heat on medium. Add sesame oil.
  • Add sliced shiitake mushrooms and cook until soft.
  • Blend the corn until it is a cream corn consistency with some full kernels still visible. This would be 10-20 seconds in a high-powered blender like a Vitamix.
  • Add this corn mixture to the pot along with 1 additional cup of water and heat on high and bring to a boil.
  • Lower heat to medium and add wakame pieces and yuba strips. Add white pepper.
  • Heat through until wakame and yuba are soft.
  • Serve with sliced scallions as a garnish.


You can find wakame and yuba at Asian grocery stores or online.
Yuba is also called a bean curd sheet or spring roll skin. If your order it dry, you will need to break it into pieces. If you see spring roll skin, make sure it's made from soybeans, not flour.
I get my yuba at Hmart in the refrigerated or freezer section. It is fresh packaged so the sheet can be cut with kitchen shears. I like the brand Havista and it is non-GMO.
If you are looking for organic yuba and live on the West coast, you may be able to find yuba made by Hodo Soy. https://www.hodofoods.com/product-details/kumiage-yuba
Keyword Chinese, corn soup, shiitake, vegan, wakame, yuba