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 happened maybe 4 years ago with one of my closest friends. At his house we made a pumpkin tomato soup and it was really, really good. But what I remember the most is how much fun we would have in that kitchen together. We both moved houses and now when we see each other, we rarely cook together. I miss it, and I need to make more time to cook with him again. Because when we do, we just feed off of each others creativity and playfulness.
Love making corn soup with lime/avocado salsa as a topping. I made it for new friends when we moved to a new city, and it was such a nice way to meet people!
My favourite soup memory goes back to when I was a small child with my Dad’s chicken soup. He was strictly a meat and potatoes man and was horrified by my love of everything fruit and vegetable. Our compromise was his chicken soup. It was packed with barley, carrots, celery, corn, pasta and of course chicken. Unfortunately, my Dad passed away 15 years ago and I am almost 7 years vegan. However, my family enjoys when I make his chicken soup now. :)
Every year, Thanksgiving is celebrated at my parents’ house with 20 or so of our closest family friends. After the inevitably massive turkey is carved, we use the carcass to flavor a soup. The only other ingredients are chicken broth, salt, cabbage, and white pepper, yet the resulting heartwarming and savory soup is the source of some of my fondest Thanksgiving memories!
My favourite soup memory actually occurred eating this soup! My parents are out of town so I borrowed their Vitamix and I fed this to my girlfriend. We were talking about our taste in food, and she said “I owe you a lot. Since we’ve been together I’ve tried lots of things I never would have thought I liked, but I did thanks to you. Including this soup!”. So thanks!
First of all, VEGAN, NUT-FREE, GLUTEN-FREE, Miso Corn Soup? I feel so healthy just saying that out loud. And with that all ingredients are getting added to my grocery list NOW. Can I tell you about my super old dinosaur of a Vitamix? I am pretty sure I have the OG Vita and yet she’s still totally killing it. Gotta love her, even though I’m pretty sure I own the largest Vitamix ever made. Regarding soup memories, I still remember the first time I had French onion soup. It was with my grandparents at the Kula Lodge (so close to my house growing up that we could have walked). I loved it so much, all that stringy, cheesy goodness, saturated french bread and onions. I ordered it every time we were there for at least a year after that. Soup is always amazing but when you load it with bread and cheese, it’s unforgettable.
My grandmother used to make corn chowder with potatoes in it, and as I child I wasn’t too fond of potatoes in my soup so I whenever I took a bite that had potato in it, I’d spit it back into my soup. Haha, ohhhh the things I did as a kid. So disgusting.
I love sharing tomato soup from our old coleman thermos after my daughter’s soccer games here in cold rainy Oregon.
The first soup I made was probably the first time I realized that I could cook! It was a South African Peanut Stew, from a NYT recipe. I hadn’t made anything intensive before and was so proud!
My most favorite soup is my mom’s Ant Eggs with Wild Mushroom…Exotic? Probably so. I grew up in NE part of Thailand. My mom would make her own soup paste mainly from dried shrimp, shrimp paste, tamarin, toasted thai chili, fish sauce, and little sugar. The star of the show is ant eggs. They must be from big red ants and they are seasonal. You can only find them during May-June. Besides the eggs and the wild mushroom, she’d also put young pumpkin leaves and tender shoots and top with grilled sundried fresh water fish before serving…..woo-hoo!! I can see smoke coming out of my ears now! Spicy, sour, sweet & savory! Love and miss it a lot!
By the way, I just discovered your block…I do enjoy it a lot. Love you, love your food, love your block. Thank you..thank you!!