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Miso and Corn Soup

  • 6servings
  • 50minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, E
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 shallots, minced

  2. 2-inch piece ginger, peeled and thickly sliced

  3. 2 tablespoons vegetable oil

  4. 2 tablespoons all-purpose flour

  5. 1 quart chicken stock

  6. 4 cups water

  7. 1/4 cup miso paste

  8. 3 tablespoons soy sauce

  9. 1 tablespoons fish sauce

  10. Sugar, to taste (about 1 tablespoon)

  11. 1 teaspoon dark sesame oil

  12. Dash chili flakes

  13. 5 ounces frozen corn kernels

  14. 1 package firm tofu

  15. 2 big handfuls snow peas (or frozen peas if snow peas are too expensive)

  16. Salt

Instructions Jump to Ingredients ↑

  1. 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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