Miso and Corn Soup

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4 shallots, minced

2-inch piece ginger, peeled and thickly sliced

2 tablespoons vegetable oil

2 tablespoons all-purpose flour

1 quart chicken stock

4 cups water

1/4 cup miso paste

3 tablespoons soy sauce

1 tablespoons fish sauce

Sugar, to taste (about 1 tablespoon)

1 teaspoon dark sesame oil

Dash chili flakes

5 ounces frozen corn kernels

1 package firm tofu

2 big handfuls snow peas (or frozen peas if snow peas are too expensive)

Salt