{"id":2203,"date":"2019-11-24T14:44:13","date_gmt":"2019-11-24T12:44:13","guid":{"rendered":"https:\/\/thehappylentils.com\/?p=2203"},"modified":"2026-03-04T21:59:47","modified_gmt":"2026-03-04T19:59:47","slug":"white-corn-and-miso-soup-with-chili-oil","status":"publish","type":"post","link":"https:\/\/thehappylentils.com\/en\/white-corn-and-miso-soup-with-chili-oil\/","title":{"rendered":"White Corn and Miso Soup with Chili Oil"},"content":{"rendered":"
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Everyone has these dishes he or she makes almost automatically, dishes you cook \/ prepare without even thinking about it and that the hands kind of “know” what to do. Sometimes these dishes are the ones we make regularly, and then usually we have all the ingredients at home, or at least on the fixed shopping list. For me at this point in life, the dish I make most automatically is\u2026 israeli couscous (can you even call israeli couscous a dish? I think you can!) But it’s without a doubt because of my kids, who could eat israeli couscous for breakfast, lunch and dinner if it depended on them. By the way, along with the israeli couscous, and in the same category, is of course simple white rice.<\/p>\n\n\n

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There are dishes that your hands can make automatically because of a certain cooking style. That is, the ingredients can change but the seasoning and the way you cook them remain the same. Like the Moroccan seasoning paprika-cumin-turmeric or the French onion-celery-carrots or something similar. Sometimes the cooking style comes from home, sometimes it’s something we fell in love with on the way and adopted, it really doesn’t matter.<\/p>\n\n\n

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And than there are the dishes that we do automatically even if we haven’t done them for a long time, simply because they are part of who we are. Just like we will always remember the way to our childhood home or our best friend from school’s phone number. If I had to choose one such dish for me, it’ll probably be vegetable soup, but the classic one, like the Jewish chicken soup without the chicken. This soup, even if I wouldn’t make for two years or even ten years, I’ll know automatically- without any recipe, but with lots of love, to bring together the most amazing vegetable soup. It probably won’t be exactly the same as the one I made before (they never are…), but it sure will be from the same family, and that’s exactly the point.<\/p>\n\n\n

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Here is a dish that really didn’t automatically come to me. I don’t usually buy or cook with corn, but I saw these beautiful white corns at my local vegetables store and I just had to buy them. Cooking the corn with the miso creates an interesting combination (I think miso is general has a genius flavor) and all the other additions – roasted corn, chili oil, green onions and coriander are an integral part of the soup and you shouldn’t give up any of them.<\/p>\n\n\n\n

One last thing (which is also in the recipe’s notes) – you don’t have to make chili oil. It is possible to buy or use your favorite spicy sauce (including Tabasco), but I wouldn’t give up a little spice in the soup completely since it gives a good balance to the sweetness of the corn.<\/p>\n\n\n

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White Corn and Miso Soup with Chili Oil<\/h2>\n
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Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div><\/div>\n
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Ingredients:
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