Easy Corn and Tofu Soup

• 1 can Canned cream corn
• 200 ml Soy milk
• 1 Soup stock cube
• 1 Coffee creamer
• 1 dash Dried parsley

1. Today's ingredients are this!
2. Use creamed corn!
3. A chef gave me this advice.
4. Use a rubber spatula to scrape around the edge of the can.
5. Go all the way around.
6. Flip it over and the contents will cleanly slip out.
7. Put the canned corn, soy milk, and soup stock cubes into a pot and heat over medium heat.
8. Mix it really well.
9. Once it comes to a boil and the soup stock cube has dissolved, check the texture.
10. Season with salt and pepper.
11. Be careful not to let it burn.
12. If the corn is a bit rich, thin it out a bit and season with salt and pepper.
13. Pour into a cup.
14. In the summer, you can eat it cold.
15. Today, I used coffee creamer.
16. I decorated it a bit.
17. It's pretty, isn't it!

cream corn, milk, cube, coffee, parsley

Taken from cookpad.com/us/recipes/146604-easy-corn-and-tofu-soup (may not work)