Corn and Miso Soup with Chili Oil
This corn and miso soup came about after I saw beautiful corn at my local market and couldn’t resist buying it. Cooking it with miso turns out to be a genius combination, and the toppings, roasted corn, chili oil, scallions, and cilantro, aren’t optional extras, they’re part of what makes this soup work.
I used white corn here, which has a delicate, subtly sweet flavor, but any corn works well.
Why You’ll Love This Recipe:
- A simple, genius combination of sweet corn and umami-rich miso
- Ready in about an hour, mostly hands-off simmering
- Naturally vegan and gluten-free
- Chili oil adds the perfect balance of heat
Key Ingredients & Substitutions:
- Corn – white corn has a delicate, subtly sweet flavor, but any corn works well.
- Miso paste – added at the end, off the heat, rather than boiled. Boiling miso can make it taste bitter and breaks down its beneficial live cultures. This recipe uses dark (red) miso, which has a stronger, saltier flavor. Light (white) miso works too, milder and slightly sweeter, if you swap it in, add an extra tablespoon (5 tbsp total) since it’s less intense.
- Chili oil – homemade is easy, but store-bought chili oil, your favorite hot sauce, or even chili flakes all work as a substitute.
- Scallions and cilantro – not just a garnish, they’re a real part of the soup’s flavor, don’t skip them.
Pro Tips for Success:
- Blend with an immersion blender if you have one, no need for a perfectly smooth purée, a little texture is nice.
- Roast the reserved corn separately for a bit of bite and contrast against the smooth soup.
- Keep the chili oil heat low and slow, about 20-25 minutes, so the chilies flavor the oil without burning.
Serving Suggestions
- Top generously with the roasted corn, scallions, and cilantro
- Drizzle extra chili oil at the table for those who like more heat
- Save extra chili oil for other soups and stews
FAQ
- Do I have to make my own chili oil? No, store-bought chili oil, your favorite hot sauce (Tabasco works too), or even chili flakes work as a substitute.
- Why shouldn’t I boil the miso? Boiling miso can make it taste bitter and breaks down its beneficial live cultures. Stir it in at the end, off the heat, for the best flavor.
- Can I use a different type of corn? Yes, any corn works well. White corn has a delicate, subtly sweet flavor, but this recipe works with any type.
Looking for more tasty recipes?
- Miso Mushroom Pasta
- Adzuki Bean Soup with Kale and Sweet Potato
- Coconut Vegetable and Tofu Curry Soup
- Seeded Spelt Crackers
Corn and Miso Soup with Chili Oil
Ingredients:
- 3 cups corn kernels (about 4 cobs) white corn or any corn you like
- 1 medium onion chopped
- ¼ cup (4 tbsp) miso paste
- 4 cups water
- 2 scallions finely chopped
- ½ cup chopped cilantro
- 1½ tbsp olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper
For the chili oil (optional, see Notes for store-bought alternatives):
- ½ cup olive oil
- 1-2 dried chili peppers
Instructions:
- Sauté the onion: Heat 1 tbsp olive oil in a pot over medium heat. Add the chopped onion, salt, and pepper, and cook, stirring, for about 3 minutes, until softened and golden.
- Cook the corn: Set aside about ¼ cup of corn for roasting later. Add the remaining corn and the water to the pot. Bring to a boil and cook over medium heat for 40 minutes.
- Roast the reserved corn: Meanwhile, in a small pan, roast the reserved corn with ½ tbsp olive oil for about 2 minutes, stirring. Set aside.
- Make the chili oil: In a small pot, combine the olive oil and dried chili peppers. Cook over minimal heat for 20-25 minutes, low heat keeps the chilies from burning while they flavor the oil. Strain if you like.
- Blend and add the miso: Remove the soup from the heat. Add the miso paste, then blend using an immersion blender or a regular blender, no need for a perfectly smooth purée.
- Serve: Ladle the soup into bowls. Top each bowl with roasted corn, scallions, and cilantro, and drizzle with 2-3 tablespoons of the chili oil.
Notes:
- Any type of corn works well. I used white corn here, which has a more delicate, subtly sweet flavor.
- Boiling miso can make it bitter and breaks down its beneficial cultures, always stir it in at the end, off the heat.
- This recipe uses dark (red) miso. Light (white) miso works too, it’s milder, so add an extra tablespoon (5 tbsp total) if you swap it in.
- Store-bought chili oil, hot sauce, or chili flakes all work instead of homemade chili oil.
- Leftover chili oil keeps well and is great in other soups and stews.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out
