Sweet Corn and Tofu Skin Dessert Soup 粟米腐竹糖水

A comforting and subtly sweet Cantonese dessert soup made with fresh corn, tender tofu skin, and rock sugar. It's light, nutritious, and has a delightful texture.

Nutrition (per serving)

Ingredients

• 200g Fresh corn kernels (from about 2 cobs)
• 80g Dried tofu skin (fu chuk), broken into small pieces
• 1.5 Liters Water
• 100g Rock sugar, or to taste
• 1 large egg, beaten (optional)

Steps

1. Soak the dried tofu skin in cold water until softened, then drain.
2. Bring water to a boil in a pot.
3. Add the soaked tofu skin to the boiling water and simmer until very tender, about 15-20 minutes.
4. Add the fresh corn kernels and rock sugar. Continue to simmer for another 5-7 minutes, or until corn is tender and sugar is dissolved.
5. Slowly drizzle in the beaten egg while stirring continuously to create a silken texture (optional).
6. Ladle the dessert soup into bowls and serve warm or chilled.

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