let’s talk a bit about the history of corn soup in China. Corn was first introduced to China during the Ming dynasty in the 16th century. It was originally grown as an ornamental plant, but eventually made its way into the Chinese diet. Corn soup became popular in the 20th century as a cheap and easy way to feed a large family. It was a staple dish during the hard times of the Cultural Revolution and is still enjoyed today by many Chinese families.

But what makes this soup vegan, you ask? Well, traditional corn soup recipes often call for the use of chicken broth or cream. But in this vegan version, we can use vegetable broth though I use a vegan chicken soup bouillon. This not only makes the soup healthier, but it also makes it more accessible for those who follow a plant-based diet.

So there you have it, my friends – a little bit of history and a delicious recipe to go with it. I hope you give this vegan corn soup a try and enjoy it as much as I do. And remember, cooking is all about having fun and experimenting with different flavors and ingredients. So don’t be afraid to get creative and make this recipe your own.

Until next time, stay healthy and happy cooking!