Miso Corn Soup Recipe
Try this Miso Corn Soup Recipe recipe, or contribute your own.
Try this Miso Corn Soup Recipe recipe, or contribute your own.
- 1/2 onion, chopped
- flaky sea salt
- oil
- 1 1/2 cups vegetable broth
- freshly ground pepper to taste
- red pepper flakes
- sliced green onions
- 2 cups cornâ (i used frozen corn)
- 1/4 packageâ silken tofu about 1/4 – 1/3 cup
- 1 1/2 tablespoon white miso paste or to taste
- tofu as needed
- oil preferably safflower sunflower, or grapeseed
- salt if desired
- crispy tofu croutons (recipe below)
- Carbohydrate 20.5623752674383 g
- Cholesterol 0 mg
- Fat 2.9807961875 g
- Fiber 2.11112505135536 g
- Protein 2.2085953125 g
- Saturated Fat 0.450663875 g
- Serving Size 1 1 Serving (283g)
- Sodium 807.4400375 mg
- Sugar 18.451250216083 g
- Trans Fat 0.1779363125 g
- Calories 113 calories
Step-by-step
- In a skillet, heat up a small bit of oil over medium heat.
- Add the onion and sauté, stirring, until soft and translucent.
- Add the corn and warm through briefly.
- Remove the onion and corn from the heat and place in a blender with the chicken broth, tofu, and miso paste.
- Blend until smooth and hot if using a Vitamix.
- Taste and adjust the thickness of your soup based on preference. If you like a thicker soup, add more tofu, if you like a thin soup, use some broth to thin it out.
- If needed, return the soup from the blender to the skillet and heat up until steaming.
- Make the tofu croutons: Cut the remaining tofu up into 2 cm cubes. Set on paper towels, flipping so all sides drain.
- In a skillet, heat up a generous amount of oil over medium-high heat.
- Fry the tofu, flipping as needed, until golden brown and crisp, 5-7 minutes.
- Remove from the oil with a slotted spoon, drain on paper towels and season with salt, if needed.
- Taste and adjust seasoning with miso and freshly ground pepper.
- Serve hot with sliced green onions, crispy tofu, sea salt and red pepper flakes.
- Enjoy!
My Go-To Miso Corn Soup: Simple, Flavorful, and Perfect for Any Night
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant struggle. Weeknights are often a whirlwind of homework, extracurricular activities, and the general chaos of family life. But even amidst the whirlwind, I insist on making time for nourishing, homemade food. That's where this miso corn soup comes in. It’s become a staple in our household, a quick and easy recipe that’s packed with flavor and requires minimal cleanup – a huge bonus on a busy weeknight!
The beauty of this soup lies in its simplicity. It’s a one-pot wonder (mostly!), requiring minimal chopping and just the right balance of savory and slightly sweet. The creamy texture from the silken tofu blends seamlessly with the earthy miso paste and the sweetness of the corn, creating a harmonious symphony of flavors. And the crispy tofu croutons? They add a delightful textural contrast that elevates this soup from good to extraordinary. They're incredibly easy to make, adding a touch of elegance without demanding extra time or effort.
I often adapt this recipe based on what I have on hand. Sometimes, I add a splash of coconut milk for extra creaminess, or a squeeze of lime juice for a hint of brightness. Other times, I’ll throw in some spinach or kale during the last few minutes of cooking for an extra boost of nutrients. The possibilities are endless! The key is to not be afraid to experiment and adjust the seasonings to your personal taste. This recipe is a fantastic base, a blank canvas for your culinary creativity.
This soup is incredibly versatile, too. It's perfect for a light lunch, a satisfying dinner, or even a comforting meal on a chilly evening. It reheats beautifully, making it an excellent choice for meal prepping. I often make a large batch on the weekend and enjoy it throughout the week, saving precious time during busy weeknights.
Beyond its convenience and deliciousness, this miso corn soup also nourishes the soul. The warm, comforting flavors have a way of easing stress and bringing a sense of calm to even the most hectic days. It’s a reminder to slow down, savor the moment, and appreciate the simple pleasures in life, like a bowl of delicious homemade soup.
Ingredients I typically use: (Adjust quantities based on your needs and preferences)
- Onion, chopped
- Vegetable broth
- Frozen corn (fresh works too!)
- Silken tofu
- White miso paste
- Oil (safflower, sunflower, or grapeseed are all great options)
- Salt and freshly ground pepper
- Optional additions: Green onions, red pepper flakes, coconut milk, lime juice, spinach or kale
Tips and tricks:
- For a smoother soup, use an immersion blender directly in the pot after cooking, avoiding the need for a regular blender and extra dishes.
- Don't be afraid to experiment with different types of miso paste. Each variety has its own unique flavor profile.
- If you prefer a thicker soup, simply reduce the amount of broth. If you prefer a thinner soup, add more.
- The crispy tofu croutons are a great way to add texture and protein. You can even make a bigger batch and store them for later use as a topping for other dishes.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently, avoiding boiling, to maintain the best texture and flavor.
Making this soup is a small act of self-care, a way to nurture myself and my family amidst the demands of daily life. It’s a testament to the fact that even the busiest among us can find time for healthy, delicious, and nourishing meals. So, the next time you're feeling overwhelmed, remember this simple miso corn soup. It's a comforting hug in a bowl, a reminder that even on the busiest of days, we can still find time for the things that truly matter – good food, good company, and a little bit of self-care.
