Directions

1. Begin heating up the soy milk over medium excessive warmth in a flat, vast non-stick sauce pan till it begins to simmer. As quickly because it does, flip the warmth all the way down to medium or simply low sufficient that it retains simmering with out boiling. Control this to stop overheating.
2. In the meantime, mix the creamed corn and broth in a pot over excessive warmth. Await it to come back to a boil. When you wait, stir the chilly water and cornstarch collectively till dissolved. When the corn and broth come to a boil, stir within the cornstarch combination. Enable the soup to come back to a boil once more, then flip off the warmth. Add salt and pepper to your style if desired.
3. The soy milk ought to be forming a pores and skin on the floor by this time. Utilizing chopsticks or different non-scratching utensil, pull the pores and skin (generally known as yuba) out. It might stick with the pan on the edges; gently scrape it away. Elevate the yuba out, let the surplus soy milk drip off, and place on a plate.
4. After a couple of minutes, a second pores and skin will type on the floor of the soy milk. Elevate it out and repeat till the soy milk is generally evaporated. Chances are you’ll must maintain reducing the temperature of the soy milk as you do that.
5. To serve, ladle the new creamed corn soup into bowls and add a number of items of the yuba to every bowl. Break up the items and swirl the soup round to get that “egg drop soup” look. Garnish with chopped scallion and some drops of scorching chili oil if desired. Take pleasure in!