Miso Corn Soup
There’s something so comforting about a warm bowl of soup, especially when it’s filled with sweet corn and rich umami flavor. This miso corn soup is creamy without dairy, satisfying without being heavy, and quick enough for a weeknight dinner. It’s a recipe that feels nourishing while still being simple to make.
Ingredients
- 1 medium yellow onion diced
- 1 rib celery diced
- 3 cups corn kernels about 3 ears
- 2 tablespoons olive oil divided
- 2 tablespoons white or yellow miso paste
- ½ teaspoon ground black pepper
- 4 cups vegetable broth
- 2 tablespoons toasted sesame oil
- 2 tablespoons lime juice
- ½ teaspoon salt divided
- Chives or cilantro to garnish
Instructions
- Peel and dice the onion so it cooks evenly and quickly. Dice the celery into small pieces. If using fresh corn, cut the kernels off the cob before cooking.
- Heat olive oil in a large pot over medium heat. Add the onion and celery, stirring often, until the onion turns golden and soft, about 7–10 minutes.
- Stir in the fresh corn kernels and cook for about 5 minutes, letting them release their natural sweetness.
- Add the miso paste and ground black pepper, stirring until the vegetables are coated.
- Pour in the vegetable broth, reduce heat to medium-low, and let the soup gently simmer for 20 minutes to deepen the flavors.
- Remove from heat, then stir in the toasted sesame oil and lime juice. Blend with an immersion blender until smooth. For a chunkier texture, set aside one cup of soup before blending and stir it back in.
- Season with salt to taste, then ladle into bowls. Garnish with fresh herbs, an extra drizzle of sesame oil, or a sprinkle of fresh corn kernels. Enjoy!
Notes
Balance the Salt: Taste before adding more salt, since miso and broth can vary in saltiness.
Cooling Before Blending: If using a regular blender, allow the soup to cool slightly before blending to avoid steam pressure.
Make It Creamier: For an extra rich finish, stir in a splash of coconut milk after blending.
Meal Prep Friendly: Divide into containers and freeze in portions so you have a quick dinner ready.