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 is my Mom’s chunky broccoli soup. even as a kid, that was my favorite soup and i have since recreated it in college! thanks for hosting this giveaway, Stephanie!
When I was little I would go to La Madeline with my Mom for mushroom soup. We would always get a small bowl each, since they offered free artisan bread and 10 different types of jelly to pair them with, and sit by the fire inside while gorging on bread and soup!
My favorite soup memory can’t be summed up in one single memory, it’s more of a tradition from my childhood. I was a brat, no way around it, I was such a brat. All I wanted to eat was chicken fingers. Being Chinese, my parents would take me and my sisters to dim sum every Sunday in Chinatown. We hated it, all we wanted was fried chicken fingers, not chicken feet! And then one day, I ate congee with those fried crueler things. Since then, I couldn’t wait until Sunday. Congee continued to play a big role in my family. Whenever I was sick, all I wanted was a hot bowl of congee, the day after Thanksgiving, all I wanted was my mom to make me Turkey congee, Christmas ham turned into ham congee, and so on. And now, whenever I go back home to New York, my first stop is Congee Village, which is one of my family’s favorite restaurants. In college I met one of my good friends, who ended up being the son of the owner to Congee Village. Things really came full circle being friends with the kid who’s dad has been serving me since I was a little kid. Funny how things work out!!
The strongest soup-related memory I have is of the first time I tasted clam chowder. I was really young and I was walking through the Monterey Bay Pier with my parents. It was freezing cold and my mom bought me a small cup of hot New England clam chowder and it warmed me right up. Clam chowder is still my favorite soup and I always get it when I go to the pier. It is also one of my favorite things to cook, especially with fresh clams.
My favorite soup memory is having this thick and creamy acorn squash soup my sister makes every time I go home for the holidays. Its a bit sweet, a bit salty and just perfect for the holidays. Can’t wait to have it this year.
Best soup in the world is Korean naengmyun on a hot summer day!
When I was little I was asked what I was thankful for at school during Thanksgiving. Most kids said their parents, super heros, or their pets, but I proudly announced I was thankful for “red soup.” My parents make a really good smooth beet soup thats chockfull of veggies and of course a deep magenta color.
i’m a big fan of cream of mushroom soup – my fav memory was going to a cute little historic hotel in the middle of nowhere, Wisconsin and having a big bowl of cream of mushroom with my grandmother a couple years ago during the holiday season!
On two recent trips, I fell for the garlic soups you find at nearly every restaurant in Slovakia and the Czech Republic. So much that I ordered them during hot summer days. My favorite had slices of Camembert in it! I think this winter will be the perfect time to create my own version.
We’ve been trying to veganize all of our old favorite soup recipes. Broccoli, leek, potato from Essex Farm and a new-to-us cauliflower/fennel are our current faves.