Corn Miso Soup – A Complete Cooking Recipe. friends: 
Time: 50 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. miso paste
- 140 gr. frozen corn kernels
- 1 pack hard tofu
- 2 large handfuls of fresh green peas (or frozen green peas if leguminous is too expensive)
- 4 chopped shallots
- Peeled and sliced thin slices of ginger length 5 cm.
- 2 tbsp. l vegetable oil
- 2 tbsp. l wheat flour
- 1 liter chicken broth
- 4 tbsp. water
- 3 tbsp. l soy sauce
- 1 tbsp. l fish sauce
- Sugar to taste (approximately 1 tbsp. L.)
- 1 tsp dark sesame oil
- A pinch of chili pepper flakes
- Salt
Recipes with similar ingredients: sugar peas in pods, corn, shallots, ginger root, soy sauce, fish sauce, pepper red cereal, miso (soybean paste), tofu
Recipe preparation:
- In a large frying pan in vegetable oil, fry the shallots and ginger. Add the flour and cook until it looks like wet sand. Pour in the broth and water. Add soy miso paste sauce, fish sauce, sugar, sesame oil and chili. Bring to boil slowly and cook for 20 minutes.
- Add the corn and tofu and cook another 10 minutes. Add green peas or frozen green peas and cook until it will not turn bright green. Salt to taste.
