Miso and Corn Soup Recipe

Name: Miso and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Sweat shallots and ginger in the oil in a large saucepan.
2
Stir in flour and cook until it looks like wet sand.
3
Whisk in stock and water.
4
Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes.
5
Bring to a simmer and cook 20 minutes.
6
Add corn and tofu and cook 10 minutes longer.
7
Add snow peas or frozen peas and cook until vibrant green.
8
Season, to taste, with salt.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 shallots, minced, 2 -inch piece ginger, peeled and thickly sliced, 2 tablespoons vegetable oil, 2 tablespoons all-purpose flour, and more.

Yes, Miso and Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso and Corn Soup

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