Photo: Miso and Corn Soup Recipe
Ingredients
- 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
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.
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By sandiemaye_4273281
Cleveland, OH
on June 18, 2012
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Fantastic! I did add mushrooms and carrots because I wanted to cram lots of veggies into this soup. Before adding the tofu, I browned the cubes in a skillet--I like the texture better. Coworkers even inquired about what I was eating since it smelled so good. I will make this again!
By laxbaby7_11614232
on September 07, 2011
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This recipe was AWESOME... i omitted the peas and replaced with scallions sliced on the bias. I also did not add sugar, but had some black garlic in the fridge which provided a complex sweetness/bitterness. Added a little squirt of lime juice at the end for zing. I really will make this again and could even sub in another protein like shrimp would be excellent in this broth. Super tasty.
By kayak1900
Kirkland, WA
on August 28, 2007
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It was very easy to make and tasted great. I think next time I will use low sodium soy sauce. I should also note that I didn't use fish sauce and used veggie broth instead of chicken to make a vegan soup.
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