Velvet Corn & Ginger Soup with Miso Umami
A silky Japanese-inspired soup featuring sweet corn, fresh ginger, and a hint of miso for deep savory flavor, perfect for chilly evenings. This japanese-inspired soups (vegan, gluten-free) ready in about 35 minutes pairs medium, finely diced carrot, grated ginger, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (fresh or frozen, thawed) sweet corn kernels
- 1 medium, finely diced carrot
- 1 tbsp grated ginger
- 3 cups dashi stock
- 2 tbsp white miso paste
- 1 tsp soy sauce
- 1 tsp cornstarch
- 2 tbsp water
- 1/2 tsp sesame oil
Instructions
- Step 1: In a medium saucepan over medium heat, combine 2 cups sweet corn kernels, 1 diced medium carrot, and 1 tbsp grated ginger with 3 cups dashi stock. Bring to a gentle simmer and cook for 15 minutes until carrots are tender.
- Step 2: Remove half the soup with a ladle and blend until completely smooth in a blender. Return to the pot and stir in 2 tbsp white miso paste and 1 tsp soy sauce, stirring constantly until dissolved (do not boil).
- Step 3: In a small bowl, whisk 1 tsp cornstarch with 2 tbsp water to make a slurry. Add to the soup while stirring, then cook for 2 minutes until the soup thickens and coats the back of a spoon. Stir in 1/2 tsp sesame oil and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvet Corn & Ginger Soup with Miso Umami take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Velvet Corn & Ginger Soup with Miso Umami?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, finely diced carrot from drying out.
Can I substitute ingredients in Velvet Corn & Ginger Soup with Miso Umami?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Velvet Corn & Ginger Soup with Miso Umami for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Velvet Corn & Ginger Soup with Miso Umami vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
