Description
A comforting and creamy corn and miso soup that’s perfect for meal prep and can be served hot or cold.
Ingredients
Scale
- 1 medium yellow onion (diced, 150 g)
- 1 celery rib (diced, 75 g)
- 3 cups corn kernels from 3 ears (450 g)
- 2 tbsp olive oil (divided, 27 g)
- 2 tbsp white or yellow miso paste (30 g)
- ½ tsp ground black pepper (1 g)
- 4 cups vegetable broth (940 g)
- 2 tbsp toasted sesame oil (27 g)
- 2 tbsp lime juice (30 g)
- ½ tsp fine sea salt (divided, 3 g)
- Chives or cilantro (for garnish, optional, to taste)
Instructions
- Peel and dice onion. Dice celery. Make sure they are finely diced to cook quickly.
- Heat 2 tbsp (30 g) olive oil in a large pot over medium heat. Add the celery and onion. Cook for 7-10 minutes until onion begins to caramelize.
- Add the corn and cook for 5 minutes.
- Stir in the miso and ground pepper.
- Add the broth. Reduce heat to medium low and simmer for 20 minutes.
- Remove from heat and add sesame oil and lime juice. Use an immersion blender to puree. For more texture, remove 1 cup of the soup before pureeing. Can be pureed in a regular blender – allow to cool before blending in an enclosed container.
- Taste and add salt as needed. Garnish with chopped chives or cilantro, a drizzle of sesame oil, and/or fresh corn kernels.
- Serve immediately or store in the fridge for up to 5 days. This is a soup that freezes well for meal prep purposes.
Notes
- This soup can be stored in the fridge for up to 5 days.
- It freezes well, making it great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg