I’m a huge soup fan. Chunky, smooth, creamy, or noodle-y, come wintertime, I want all the soups, all the time. Thankfully, not all soups take hours to make. This corn soup, thickened with a bit of tofu and seasoned with sweet and mellow white miso, is a fast favorite once the temperature starts to dip.
my superpowerful, tiny vitamix s30. i love this guy!
I love this soup mostly because of the pairing between sweet corn and miso, but also because of the textural contrast added by the crunchy tofu, and, of course, the tofu itself! Oh, how I love tofu in soup.
It’s one of my favorite tricks, using tofu to thicken soup. Silken tofu adds body and creaminess without cream. It’s funny because I’m not remotely vegetarian or vegan, but after the fact, I figured out this soup was a bunch of those catchphrase foods trends that are so hot right now: vegan, gluten-free, and nut-free.
Mike: That was pretty tasty.
Me: Right!? And so easy! Only corn, onions, tofu and miso!
Mike: Wait – what? I ate vegan food and liked it?!
Me: Huh, it is vegan. Funny!
I may not be on the up and up with healthy food trends, but I do love something that seems to be quite popular in the kitchen: blenders. I use mine mainly for soups, dressings, and smoothies. My tiny (compared to the behemoths that are the regular Vitamixes) S30 personal-sized Vitamix is perfect for making soup for two. It’s super powerful and even heats soups up while you blend. It’s truly one of my favorite kitchen appliances and in the spirit of the holiday season I’m giving one away!
Miso Corn Soup Recipe
serves 2-3Soup
- oil
- 1/2 onion, chopped
- 2 cups corn (I used frozen corn)
- 1 1/2 cups vegetable broth
- 1/4 package silken tofu, about 1/4 – 1/3 cup
- 1 1/2 tablespoon white miso paste, or to taste
- freshly ground pepper, to taste
Crispy Tofu Croutons
- tofu, as needed
- oil, preferably safflower, sunflower, or grapeseed
- salt, if desired
Garnish
- sliced green onions
- crispy tofu croutons (recipe below)
- flaky sea salt
- red pepper flakes
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!
WIN ME!!!
Giveaway: I paired up with Vitamix to give away one Vitamix S30! I absolutely love mine and know you will love yours too!
Enter: To enter, leave a comment below with your favorite soup memory. I want to hear ALL the details! I’ll randomly choose a winner and contact them by email. Open to Canadian and US Residents only. (Sorry international friends!) Contest ends December 20th at 12AM PST. Good luck!
Update: Congrats Jenna @ Just J.Faye, you’ve won yourself a brand new Vitamix! Happy Christmas! Keep an eye out for an email from me!
I love broccoli cheese soup, and found a recipe online! I was so excited to try it because the recipe said it tasted just like a favorite restaurant’s. I even made my own bread bowls! Well…let’s just say, it was less than stellar, and I had to throw the whole batch out!!
My mom used to make us potato soup (campbell’s cream of potato = the best) and I’d crush like 2 dozen saltine crackers in mine to make it the best meal of my life. total nostalgia right there.
My favorite soup isn’t really even a soup; it’s the leftover broth at the end of hot pot. The liquid has absorbed all the goodness from the different meats and vegetables in there, and I love ladling it into my bowl at the end of the meal and sipping on it while enjoying the company of my friends and family.
My favorite soup…probably broccoli cheese. Have recently made it vegan, too, and it’s fabulous! Love this soup :)
My Dad always made potato soup and it was always my favorite. I actually remember one of my childhood friends loved it too – she would always ask my Dad to make it when we had a sleepover. On her birthday on year he made her a quart of potato soup, ADORABLE.
I love chicken enchiladas soup from chili’s. One time I tried the copy cat version and ended up in disaster :-(
While I’m very fond of soup, I don’t think any memories of mine are stronger than my husband’s association with the tomato soup and grilled cheese his Gramsey used to make him as a child. I see that little nostalgic twinkle in his eyes ever time I make it. Thanks for the giveaway!
I absolutely love soup!! it’s totally my weakness and whenever I see it I’ve gotta have it
My favorite soup memories involve friends. I try to make a soup every winter and invite my friends over. There is something about eating soul warming soup surrounded by the people you love. Last winter I made Smitten Kitchen’s baked potato soup and in 2012 I made onion bisque a la Petite Grocery in New Orleans.
I remember when I had my first San Francisco bowl of creamy clam chowder complete with a sourdough bread bowl with my family. Ever since, I always try to have a connecting flight there, just so I can get a bowl! And nothing is ever like it either!