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!
This looks amazing! I’m so glad you posted another vegetarian recipe. I love your creativity and have enjoyed trying several of your other recipes without the meat, but I always get excited to see another vegetarian dish on here. What kind of tofu do you use for the croutons? I make fried tofu all the time but always with firm tofu – I would think the silken would fall apart?
Oh and thanks for the chance to enter the giveaway! I love making soup with my dad whenever I visit my family – usually pureed vegetable soups with whatever’s in the fridge. He calls it gomi-bako suupu (garbage bin soup in Japanese)
hi! it’s silken tofu. you need to be careful when moving it around, but it fries up great! of course, you can go ahead and use firm or medium too!
Roasted Cauliflower Soup
Italian Wedding Soup
My favorite soup I had when I was stationed in S.Korea. It was a beef soup that had vegetables in it and I wish I could get it stateside.
My Grandpa, who passed away in 2007, used to make his special version of chicken noodle soup every Sunday when the weather started to get cold. He did this for most of my 30yr life.Along with my family, there were also 8 aunts(their spouses)and 20 grandkids that would pack in their house. He made homemade chicken broth and added shredded carrots and crushed tomatoes he had canned from his garden. The chicken would get shredded & fried crispy in a cast-iron skillet and served on the side. Grandma would make fresh buns or bread.
My dad is the only one that can make it exactly the same and makes “Grandpa’s soup” now every Sunday for our immediate family. Love leaving my parents house smelling like soup! :)
I luv onion soup so much, I sometimes use it as a base for sauces and gravies that I prepare. Onions do matter and the variety of onions oh my, heaven. Onion soup with noodles or rice so awesome.
I once read somewhere that, “Onions are also a source of the strong antioxidant vitamin C that helps to combat the formation of free radicals known to cause cancer.”
The types of onions oh my. Bermuda onions also know as Red onions, Leeks, Cipollini onions, Green onions also know as Scallions or Shallots, Maui Onions also known as Sweet onions also close to the Shallots family, Pearl onions also known as Baby onions, White Onions and lastly Yellow Onions or Brown Onions.
Believe it or not, pickled Baby onions are one of my favorite snack treats.
You should do a blog post on the luv of onions for fans/blog followers like me.
Omg…I love all soups! But if I had to choose all time favourites…coconut curry PUMPKIN soup and BROCCOLI pistachio soup :)
My favorite soup memory is the soup my boyfriend Paul and I made together — that was the first meal we cooked together. It was a black bean tortilla soup. That was our first time chopping up veggies, learning chicken/vegetable stock exists and trying to figure out when the soup was supposed to be ready. The hunt for chipotle peppers in adobo sauce took some time as well since we live in a small Midwestern town. We also made homemade tortilla strips in the oven.
Well, my family LIVED off of canned soup. Then, when I was around 14 years old, my parents FINALLY decided to attempt a homemade chicken noodle soup, as if it were the most difficult thing in the world to make! They made a HUGE pot and froze half of it. I just remember being so grossed out 9 months later when they pulled it out of the freezer for us to have for dinner. Nice effort guys, but me and my sis ended up having ramen instead because we were too creeped out to eat 9 month-old soup and the creepy texture of defrosted egg noodles!
The first time I ever made Tom Yum my kids devoured it. Being a single father of two it’s difficult to find time to cook, much less cook something both my kids will enjoy. They also don’t routinely eat leftovers(I don’t know how they feel they’re “above” that, HA!) but they ate every last drop of that soup. They frequently ask me to make it again. A real homerun and a proud moment for dad.