Miso Corn Soup

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Miso Corn Soup

Recipe by Alexa Weibel

  • Makes 8 cupsServings


  • 1/2 lb. shallots, finely chopped
  • 4 tbsp. butter
  • 1/4 cup white miso paste
  • 2 cloves garlic, chopped
  • 8 cups chicken stock
  • 8 ears corn, kernels cut from cobs
  • Toasted sesame oil
  • Sliced Fresno chile and sliced scallions, for garnish


In pot, cook first 4 ingredients over medium, stirring often, until shallots soften, 6 minutes. Add corn kernels, cobs and stock; cook over high, 25 minutes. Discard cobs; puree soup. Season. Drizzle with sesame oil; top with chile and scallions.