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!
My mom loves minestrone soup, so I thought I would make it for her on Mother’s Day. I was pretty nervous about making it from scratch, but luckily it turned out good!
My favourite soup memory is from when I was a small child and would make homemade chicken soup with my grandmother. I would take part in all of the steps, from getting the vegetables out of the cellar to helping chop them and placing them in the pot. It is one of the fondest memories of my nan.
Favorite soup memory is making a vegan version of Portugese kale soup with my girlfriend on our second date!
My grandma would make white bean and ham soup that we would eat with traditional Mennonite buns called zwieback. This is definitely my favorite soup memory!
This recipe looks amazing. I will be putting this on the menu this week! My favorite soup memory is all season! Soup is my favorite thing to eat, so I make a ton of it every winter. I love making soup and leaving some on a friends front porch. They always appreciate it!
I learned how to make chicken soup, jewish penicillin, by watching my mother, I have since improved it but beyond chicken soup I did not think I could pull soups off. Alas I discovered lentils and soups are a great conduit for lentils. I tried 3 or 4 recipes before settling on a nigel slater tomato and vegetable version. I have since made buternut squash; a hearty vegetable and udon soups. Soups are great, a meal in a bowl, winter warmth, vitamins and minerals in one sitting and for the most part…simple.
My parents make a seafood soup every Christmas that we all adore. It reminds us of when we lived in Maryland.
My grandmother used to make chicken noodle soup, and I would help her make homemade noodles. I’ve never had chicken noodle soup that good. They were thick, dough-y noodles that you could just bite into. I’m still trying to recreate her recipe.
Summer means little more to me than bowl after bowl of fresh, fragrant gazpacho!
And winter, of course, is typified by warm, steaming bowls of creamy tomato soup with grilled cheese triangles on the side. My mom only ever made us 2 kinds of soups: Campbell’s chicken noodle and tomato. Chicken noodle was mostly reserved for when we were sick while tomato soup was always waiting for us when we came in from playing in the snow.