Miso-Butter Corn Soup with Torn Rice Noodles

Ingredients

• corn kernels, fresh or frozen3 cups
• rice noodles5 oz
• white miso paste3 tablespoons
• butter2 tablespoons
• ginger, finely grated1 tablespoon
• garlic, minced2 cloves
• vegetable broth5 cups
• scallions, sliced3
• lime zest1 teaspoon
• chili oilto serve

Method

1. 1Cook the rice noodles according to package directions, then rinse briefly and set aside.
2. 2In a pot, melt the butter and cook ginger and garlic for 30 seconds until fragrant.
3. 3Add corn and broth, then simmer for 8 minutes to build sweetness.
4. 4Whisk the miso with a ladleful of hot broth in a bowl, then stir it back into the pot without boiling.
5. 5Add the noodles and warm through for 1 minute.
6. 6Serve topped with scallions, lime zest, and a few drops of chili oil.

Tips

• Do not boil after adding miso or the flavor can turn dull.
• For extra body, blend 1 cup of the soup and stir it back in before adding the noodles.

Nutrition