Miso and Corn Soup

  • Recipe courtesy of Dave Lieberman
Total Time:
50 min
10 min
Inactive Prep:
40 min
6 servings


  • 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


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.