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Miso Sweetcorn Soup

Yields1 ServingPrep 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!