Miso Corn Soup
Creamy miso corn soup made with sweet corn, savory miso, and toasted sesame oil. A vegan, gluten-free soup perfect for meal prep.
Servings 6 serves
Calories 166kcal
Ingredients
- 1 medium yellow onion diced (150 g)
- 1 celery rib diced (75 g)
- 3 cups Corn kernels from 3 ears / 450 g
- 2 tbsp Olive oil divided (27 g)
- 2 tbsp White or yellow miso paste (30 g)
- ½ tsp Ground black pepper (1 g)
- 4 cups Vegetable broth (940 g)
- 2 tbsp Toasted sesame oil (27 g)
- 2 tbsp Lime juice (30 g)
- ½ tsp Fine sea salt divided (3 g)
- Chives or cilantro for garnish (optional, to taste)
Instructions
- Peel and dice onion. Dice celery. Make sure they are finely diced to cook quickly.
- Heat 2 tbsp/30g olive oil in a large pot over medium heat. Add the celery and onion. Cook for 7-10 minutes until onion begins to caramelize.
- Add the corn and cook for 5 minutes.
- Stir in the miso and ground pepper.
- Add the broth. Reduce heat to medium low and simmer for 20 minutes.
- Remove from heat and add sesame oil and lime juice. Use an immersion blender to puree. For more texture, remove 1 cup of the soup before pureeing. Can be pureed in a regular blender – allow to cool before blending in an enclosed container.
- Taste and add salt as needed. Garnish with chopped chives or cilantro, a drizzle of sesame oil, and/or fresh corn kernels.
- Serve immediately or store in the fridge for up to 5 days. This is a soup that freezes well for meal prep purposes.
Notes
Texture/taste Notes: A simple, naturally vegan, corn soup with lots of rich miso flavour. An umami bomb recipe with a just a few ingredients. The sweet corn balances out with savoury miso and the nutty flavour of toasted sesame oil. No dairy (or replacements) are needed for this creamy soup. Flavourful and easy, perfect for meal prep, and ready in 40 minutes or less.
Salt: The amount of extra salt required will depend on the saltiness of your vegetable broth. Homemade broths will typically require extra salt added. The broth used in this recipe is Better than Bouillon Vegetable base.
Frozen or canned corn: Instead of fresh corn, frozen and defrosted can be used (cook as written) or canned corn can be used. If using canned corn, drain well and eliminate extra 5 minutes of cooking before adding the miso. Canned corn may also add more salt to the recipe so you will likely need less at the end.
Roasted corn: For extra flavour, roast the corn on a grill or under the broiler for 5 minutes before using. If roasting, there is no need to cook for the additional 5 minutes before adding the miso and pepper.
Nutrition
Calories: 166kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1201mg | Potassium: 157mg | Fiber: 2g | Sugar: 6g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 0.5mg