Miso soup with corn

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Miso soup with corn - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup miso paste
140 g frozen corn kernels
1 pack firm tofu
2 large handfuls fresh green peas (or frozen green peas if green peas are too expensive)
4 chopped shallots
A 5cm piece of ginger, peeled and cut into thin slices.
2 tablespoons of vegetable oil
2 tablespoons of wheat flour
1 liter of chicken broth
4 tbsp of water
3 tablespoons soy sauce
1 tbsp fish sauce
Sugar to taste (about 1 tbsp.)
1 teaspoon dark sesame oil
A pinch of chili pepper flakes
Salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sugar snap peas, corn, shallots, ginger root, soy sauce, fish sauce, red pepper flakes, miso (soybean paste), tofu

Cooking the dish according to the recipe:

In a large skillet, fry the shallots and ginger in vegetable oil. Add the flour and cook until it resembles wet sand. Pour in the broth and water. Add the miso paste, soy sauce, fish sauce, sugar, sesame oil, and chili pepper. Bring to a gentle simmer and simmer for 20 minutes.
Add the corn and tofu and cook for another 10 minutes. Add the snap peas or frozen green peas and cook until bright green. Season with salt to taste.

Categories:

recipe / Soups / Soups with dressings / Japanese cuisine / Dave Lieberman

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