Ingredients
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1 tablespoon toasted sesame oil toasted sesame oil1 tablespoon toasted sesame oil
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1 small yellow onion, diced yellow onion1 small yellow onion, diced
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2 garlic cloves, minced garlic2 garlic cloves, minced
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1 tablespoon fresh ginger, grated fresh ginger1 tablespoon fresh ginger, grated
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2 medium Yukon gold potatoes, peeled and diced yukon gold potatoes2 medium Yukon gold potatoes, peeled and diced
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1 large carrot, peeled and thinly sliced carrot1 large carrot, peeled and thinly sliced
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4 cups vegetable broth (gluten-free if needed) vegetable broth4 cups vegetable broth (gluten-free if needed)
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1 1/2 cups fresh or frozen sweet corn kernels sweet corn kernels1 1/2 cups fresh or frozen sweet corn kernels
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2 tablespoons white or yellow miso paste yellow miso paste2 tablespoons white or yellow miso paste
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1 tablespoon soy sauce or tamari soy sauce1 tablespoon soy sauce or tamari
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1 teaspoon mirin (optional) mirin1 teaspoon mirin (optional)
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1/2 cup silken tofu, diced silken tofu1/2 cup silken tofu, diced
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2 scallions, thinly sliced scallions2 scallions, thinly sliced
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1 tablespoon toasted sesame seeds toasted sesame seeds1 tablespoon toasted sesame seeds
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Freshly ground black pepper, to taste black pepperFreshly ground black pepper, to taste
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Nori strips or flakes, for garnish (optional) noriNori strips or flakes, for garnish (optional)
Directions
Serve this soothing soup hot, ideally with a side of steamed rice or a light salad. For extra heartiness, add a handful of baby spinach or a sprinkle of shichimi togarashi for a gentle kick. For a creamier texture, blend a cup of the soup and stir it back in. You can substitute silken tofu with cubed firm tofu if preferred. Adjust saltiness to taste depending on the miso and broth used.
Steps
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1
Done
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Heat the toasted sesame oil in a large saucepan over medium heat. |
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2
Done
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Add the diced onion, sauté for 2-3 minutes until translucent. |
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3
Done
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Stir in garlic and ginger, cook for 1 minute until fragrant. |
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4
Done
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Add the diced potatoes and carrots. Sauté for 2 minutes more. |
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5
Done
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Pour in the vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes. |
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6
Done
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Add the corn and simmer for another 5 minutes, until vegetables are tender. |
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7
Done
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In a small bowl, whisk together miso paste, soy sauce (or tamari), and mirin with a ladleful of hot broth from the soup until smooth. Stir this mixture back into the soup (do not boil after adding miso). |
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8
Done
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Gently stir in diced silken tofu and heat through for 1-2 minutes. |
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9
Done
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Taste and season with black pepper as desired. |
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10
Done
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Ladle into bowls and garnish with scallions, toasted sesame seeds, and nori strips if using. |
