Miso Sweetcorn Soup

Miso Sweetcorn Soup

A warm, delicious and flavourful soup which you can pair with a crispy homemade garlic bread all in 15 minutes – this miso sweetcorn soup & herby garlic bread seems too good to be true! This is a hearty and whole meal that’s great for the whole family. You can also make your miso sweetcorn soup vegan by using silken tofu instead of egg whites.

Making a main meal with multiple components (both soup and garlic bread) in 15 minutes might seem like a challenge, but the key is in the method. When it comes to being efficient with time in the kitchen, it’s all in the sequence of what you cook, when and how.

Time Efficiency in the Kitchen

This miso sweetcorn soup & herby garlic bread recipe makes both a delicious soup and a warm garlic bread in only 15 minutes by making both alongside each other. Having certain ingredients pre-chopped and stored in the fridge is also a great way to increase time efficiency. I always keep a pot of chopped garlic in my fridge. Whilst the soup simmers, get started on your garlic bread. By the time the garlic bread finishes in the oven, the miso sweetcorn will be finished too – a two in one recipe for a filling main meal.

Other Recipes Like This…

For more vegan-friendly soup recipes like this miso sweetcorn soup, have a look at my Chinese Sweetcorn Soup, my Cauliflower, Tofu & Courgetti Soup and my Cauli-Choi Tofu Soup.

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Prep Time5 minsCook Time10 minsTotal Time15 mins

Ingredients
 8 cups water (about 1 litre)
 2 cups frozen sweetcorn
 1 cup chopped green beans
 1 packet brown rice miso paste (15 g)I used Clearspring miso paste
 2 tbsp vegetable bouillon (from Kallo)
 1 tbsp soy sauce
 ½ tbsp grated ginger or ginger paste
 2-3 tbsp corn flour (depending on whether you want thinner or thicker soup)
 2 large egg whites (or 3 small). To make it vegan, use 1 cup silken tofu
 spring onions for garnish
 squeeze of lemon for garnish
 optional: tabasco for heat

Method
1

Boil your water and pour into a pot

2

Add your miso paste to the hot water

3

Add your vegetable bouillon & corn flour. Whisk vigorously

4

Add your frozen sweetcorn & your ginger. Mix well

5

Throw in your chopped green beans and whisk

6

Add your soy sauce and let simmer on medium-low heat

7

Tip: whilst the soup simmers, you can start working on your garlic bread

8

Return to the soup and add your egg (optional), mixing and sieving with a fork to give the egg stringy texutre

9

Serve with your garlic bread & enjoy!

Ingredients

Ingredients
 8 cups water (about 1 litre)
 2 cups frozen sweetcorn
 1 cup chopped green beans
 1 packet brown rice miso paste (15 g)I used Clearspring miso paste
 2 tbsp vegetable bouillon (from Kallo)
 1 tbsp soy sauce
 ½ tbsp grated ginger or ginger paste
 2-3 tbsp corn flour (depending on whether you want thinner or thicker soup)
 2 large egg whites (or 3 small). To make it vegan, use 1 cup silken tofu
 spring onions for garnish
 squeeze of lemon for garnish
 optional: tabasco for heat

Directions

Method
1

Boil your water and pour into a pot

2

Add your miso paste to the hot water

3

Add your vegetable bouillon & corn flour. Whisk vigorously

4

Add your frozen sweetcorn & your ginger. Mix well

5

Throw in your chopped green beans and whisk

6

Add your soy sauce and let simmer on medium-low heat

7

Tip: whilst the soup simmers, you can start working on your garlic bread

8

Return to the soup and add your egg (optional), mixing and sieving with a fork to give the egg stringy texutre

9

Serve with your garlic bread & enjoy!

Miso Sweetcorn Soup

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