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 cannot wait to make this…it looks so delicious!! Thanks for the opportunity to win! :)
My college town has a local soup restaurant that’s super good for when you’re feeling sick. One time i brought some to one of my sick friends and I think it definitely made his day!
Oh I love this kind of soup! It reminds me of the instant “soupuh” that they serve in Korea along with fried pork cutlet or hamburger steak. Yours looks like a much healthier, delicious version of that!
My favorite soup memory is having seolleungtang with my family the mornings of really cold winter mornings. My grandma would boil beef bones all the day before and then the next morning we’d have this broth with slices of brisket, sea salt, black pepper and scallions. I’d mix in my rice and eat the soup with sour kimchi.
My mom used to let me eat cream soup (the powdered kind you can buy at japanese super markets) everyday after school as a “snack.” Still amazed I wasn’t morbidly obese as a child.
My favourite soup is my mother’s bun bo hue. She lives in Australia so I can only have it when I visit but have just seen a recipe on your site that I am going to try!
My mom makes a simple tomato vegetable soup which my daughter just loves. She requests ‘grandma style’ soup frequently. Every time I make it , it’s just not quite right; even though I have been chef for 20 years! Keeps me humble. Have stock on stove this morning to try to get it right once again!!
I remember the first soup I ever made. I was a junior in college and spent the afternoon chopping, dicing, and spicing a gorgeous lemony cuminy lentil beauty. My roommates thought I was crazy. “Don’t you know you can buy that in a can?” I cherished the methodical, therapeutic chopping and the warm smell of the soup filling the tiny apartment. Making soup is the ultimate self-love.
That soup looks delicious!
My Mom makes the best french onion soup – with lots and lots of gruyere.
Awesome giveaway!
My favorite soup memory : my moms famous broccoli and cheddar soup with homemade croutons. The most perfectly seasoned croutons over the most cheesy and smooth base with chunky broccoli. Perfection. Thanks for the giveaway – vitamix is my dream!
My husband makes a lovely itallian wedding soup–i find it so comforting when it is chilly out. I eat soup all year long!