| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 4 shallots, minced
- 2-inch piece ginger, peeled and thickly sliced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 quart chicken stock
- 4 cups water
- 1/4 cup miso paste
- 3 tablespoons soy sauce
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 294 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 17 g |
| Cholesterol | 5 mg |
| Sodium | 1351 mg |
Reviews
Used heaping tablespoon miso, vegetarian oyster sauce instead of fish sauce, and ghee instead of veg oil.
This is one of my favorite soup recipes. Whenever I roast a turkey or chicken, I make a base by simmering all the remains in water with onion and garlic and maybe bay leaf in a large stockpot. Then I remove all the meat from the bones, and make three different soups out of the base; an oriental version (this one), a mexican version (I used green chilies, mexican tomatoes, cilantro, black beans, etc.) and a vegetable and noodle or vegetable and potato version. This way I use up every bit of the poultry and have three very tasty versions of soup for the freezer.
Fantastic! I did add mushrooms and carrots because I wanted to cram lots of veggies into this soup. Before adding the tofu, I browned the cubes in a skillet–I like the texture better. Coworkers even inquired about what I was eating since it smelled so good. I will make this again!
This recipe was AWESOME… i omitted the peas and replaced with scallions sliced on the bias. I also did not add sugar, but had some black garlic in the fridge which provided a complex sweetness/bitterness. Added a little squirt of lime juice at the end for zing. I really will make this again and could even sub in another protein like shrimp would be excellent in this broth. Super tasty.
It was very easy to make and tasted great. I think next time I will use low sodium soy sauce. I should also note that I didn’t use fish sauce and used veggie broth instead of chicken to make a vegan soup.
I was excited to shop for the ingredients to prepare this recipe. It has been added to my list of regular meals during the week and is a good fit to my low fat, healthy lifestyle. On occassion, I’ve substituted the corn and peas with seaweed. This soup is so easy to prepare, I can’t believe how tasty it is. My husband loves it! Thanks, Dave!
This was ok, but the broth just seemed to be missing something. It was kind of salty and not sweet or complex enough for me which I thought it really would be while I was making it. My husband wanted something a little more substantial (and loves corn) so I added more corn and fried the tofu before adding which was good.
This was a little salty, and I didn’t add any salt. Just use a low-sodium soy sauce. My husband enjoyed this soup as a first course, and he rarely likes anything with ginger. Even my teenage nephew ate it, which was his first time trying tofu, and there was no complaint.
Very easy to make. A really tasty, elegant soup. The corn adds a nice sweetness to the saltiness of the soy sauce and miso.
The only change I’d make would be to mince the ginger rather than have it in slices.
This recipe is so easy to make and is one of our favorites. I think “anonymous” rated the wrong recipe. I can’t wait to make it again.