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!
Oh man, a Vitamix has been on my wishlist for SO long! My favorite soup memory would have to be this time in France… We were staying out in this rural area and wandering around this cute little town. We chose a random place to eat and it was this amazing little cafe that served us literally the most incredible soup of our lives. Angels and orgasms danced on our tongues. I live to taste that soup again.
Getting to sit at the table next to Susur Lee at my favorite pho spot is also a cool memory because it solidified my love for that place even more. I didn’t want to bug him while he was eating, but it was cool just to sit next to a revered chef, both of us as customers, while we ate the same thing in a humble pho restaurant.
My favourite soup is my Mom’s Beef Barley. She used to make it for the local craft fair every year and would save me a bowl. I love it so much!
making cream of chicken soup and grilled cheese with my sister back in middle school
My favorite soup memory is my sisters home made 5 cheese soup
My father whi is now passed used to make a potato broccoli ham soup, with cheese added at the very end.. I used to look forward to weekends in the winter when he would make this soup and it made the house smell so good as it was simmering… ah the memories!
my mothers matzo ball soup. I make it too, but hers is better!
My favorite soup memory came to me just this year. My sister took me to Paris! She started college the day I started kindergarden, so we didn’t really know each other until we became adults. After many medical issues she decided, life is short, we need to have french onion soup in Paris! LOL I was the best! I would love to have a Vitamix to experiment with a healthy version of this soup!
My favorite is black bean soup. Sometimes I swich for chick peas( the rest ingredients are the same).
My secret ingredient is bay leaf. It gives so much flavor.
My favorite soup would be butternut squash porridge/soup or also known as Hobakjuk in Korean. When I was younger, my grandma would have it made ready to eat when my sister and I got home from school– especially on those cold chilly days. She knew how much I loved the rice cake balls in the soup and would always put a little extra in mine. I always knew she loved more me more :)
It brings a smile to my face when my husband requests my stew/soup! I also have fond memories of my grammy when I eat homemade chicken noodle soup.