Vegetarian Cream-Style Corn Soup (China)
15 mins (prep 5, cooking 10)
10 ingredients
4 servings
This recipe, slightly tweaked to make it vegetarian, was found in the 2005 cookbook, The Best Recipes in the World.

Categories:  <-15-mins , easy , 3-steps-or-less , chowders , quick , vegetarian , soups-&-stews , vegetable , chinese , eggs~dairy , corn , time-to-make , asian ,
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Serving Size (220.17 g)
Servings 4
Amount per Serving
Calories 215.19 Calories from Fat 85.77
% Daily Value *
Total Fat 9.53g 58.62%
Saturated Fat 1.13g 22.66%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 126.54mg 21.09%
Total Carbohydrate 30.46g 40.61%
Dietary Fiber 5.77 g 92.3%
Sugars 5.32 g %
Protein 9.07g 72.52%
Vitamin A 9174.3IU% Vitamin C 172.51mg%
Calcium 390.74mg% Iron 13.31mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vegetarian fish sauce, dry sherry, creamed corn