Miso and Corn Soup

Recipe courtesy Dave Lieberman
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoons fish sauce
  • Sugar, to taste (about 1 tablespoon)
  • 1 teaspoon dark sesame oil
  • Dash chili flakes
  • 5 ounces frozen corn kernels
  • 1 package firm tofu
  • 2 big handfuls snow peas (or frozen peas if snow peas are too expensive)
  • Salt
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Directions

Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Whisk in stock and water. Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes. Bring to a simmer and cook 20 minutes. Add corn and tofu and cook 10 minutes longer. Add snow peas or frozen peas and cook until vibrant green. Season, to taste, with salt.

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