Corn Silky String Soup

Corn Silky String Soup

This soup uses the silky strings that you find in corn!
This is a great summer soup that helps to prevent bloating.

Ingredients: 2 servings

Silky strings of corn
1 corn on the cob's worth
50-70 g
400-500 ml
★Chinese soup stock powder (with weipa)
1 heaped teaspoon
★Usukuchi soy sauce
2 teaspoons
★Salt and pepper
to taste
Sesame oil
1 teaspoon
Sesame seeds
as needed
Ra-yu (optional)
as needed


1. You can eat any silky strings that are a green-yellow colour. Remove any parts that have gone brown and cut the green-yellow parts into bite-sized lengths.
2. Cut the tofu into small cubes. Remove the seeds from the okra, lightly boil, and cut into small pieces.
3. Start to boil the hot water in a saucepan and add the tofu. Once the mixture has come to a boil, add the ★ ingredients and adjust the flavour to your preferred strength.
4. Add the silky strings and bring the mixture to a boil once more. Then add the okra, give everything a stir, and stop the heat.
5. Add the sesame oil to finish and then transfer the soup to bowls. Sprinkle some sesame seeds over the top and it's done. If you want to spice it up a bit, feel free to add some ra-yu.

Story Behind this Recipe

I found out that you can eat the silky strings of corn and decided to try using them like harusame noodles.
In all honesty, they didn't really turn out like harusame noodles at all but I did like their crisp texture.