Save Recipe Print
Miso and Corn Soup
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
6 servings
Level:
Easy
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Whisk in stock and water. Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes. Bring to a simmer and cook 20 minutes. Add corn and tofu and cook 10 minutes longer. Add snow peas or frozen peas and cook until vibrant green. Season, to taste, with salt.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Senate Bean Soup

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Corn Pudding

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword