Miso and corn soup

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy
4 shallots, finely chopped
5cm piece ginger, peeled and thickly sliced
2 tbsp vegetable oil
2 tbsp plain flour
1L chicken stock
1L water
30g miso paste
3 tbsp soy sauce
1 tbsp fish sauce
Sugar, to taste (about 1 tbsp)
1 tsp dark sesame oil
Dash chilli flakes
140g frozen corn kernels
340g firm tofu
2 big handfuls mangetout (or frozen peas)

1) 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 for 20 minutes.

2) Add corn and tofu and cook for ten minutes longer. Add mangetouts or frozen peas and cook until vibrant green. Season, to taste, with salt.

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