Food Network UK

Miso and corn soup

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Ingredients

  • 4 shallots, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 5cm piece ginger, peeled and thickly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please 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)
  • Salt

Use imperial measurements

Method

How to make Miso and corn soup


1) Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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.