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 favorite soup memory was probably the first time i made it! it was sausage, kale and potato and it was delicious! fortunately, i made enough for a small army so there were plenty of leftovers.
Honestly…I would love to be able to make a soup with a Vitamix. I have simply heard so much about what it can do and I do not know what I am going to eat next month when my wisdom teeth get taken out because soup and soft things sound like they are about it. I cannot afford a vitamix though. I see this recipe, and it would be a dream to be able to say that this is my favorite and to know where it came from. You are amazing for even doing this. If I were to reflect on one soup dish prior however, I would say that it was a vegan tomato soup that I made. I did not know what I was doing, but I did it in a pan, and although it was not as creamy and smooth as yours was, it was very nice. I would love the luxury of trying out your recipes here! It would mean a lot. Thank you very much again!
I remember being on a very rustic fishing trip off the Texas coast years ago. After a LONG day of fishing, we came in…got cleaned up and had a fabulous dinner that started off with cream of jalapeno soup. This was the most wonderful soup that I had ever eaten and I know that I will never forget the trip or the food!
I made a soup over and over one winter. It was a sausage, white bean and delicate soup. It was perfect and reliable and comforting.
When I was 6 years old we visited my grandmother in the states from living in central america. We went to a restaurant and I ordered Chicken Noodles soup 6 spoonfuls later I threw up ejection vomit all over my grandmother.. Needless to say I don’t eat chicken noodle soup when I am sick any longer.
My Mom used to make soup for my brother who passed away from cancer every other week about 2 gallons of TRIPE soup. And anyone who has made tripe soup knows the odor. The flavor does not matter. I would come home and have to leave, the aroma always got to me as a young child and young adult. This memory will never go away. I still talk to my sister-in-law about how much my brother loved that soup! My Mom is not with us anymore either, but this soup memory will live on!
I remember watching my grandma make saturday night soup…taking all of the left over meat and veggies from her garden and cooking it all in her jet black pot….. (witch brew pot LOL) It made me feel like we was doing something magical. (it was her soup was the best!!!)
It’s silly, and the soup itself was far from amazing, but I distinctly remember growing up a day when one of my older sister’s friends (who we as a family adored) came over and sheepishly asked my mother if she would heat her up canned chicken noodle soup–the girl’s mother was a trained chef, and she just wanted the plain, cheap stuff for a change! I still find this funny after all these years.
My mom’s lentil soup-❤!!! Always silky smooth-and full of flavour!
My favorite soup recipe is pretty much the same. That velvety, noodle-y, silky textures… Wether it’s a potato leek soup to a full flavoured mulligatawny! It’s a meal that brings a whole family together to a warm and inviting place. But my favorite moment was when I was first introduced to it by my mom. It was a beautiful carrot and ginger soup. The spicy ginger the sweet carrot mixed all together to give this creamy and smooth burst of flavor in my mouth! And until this day when I taste it, brings me back to my childhood!!