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Recipes

Sweet Corn and Wakame Soup

From Nourish

1-1/2 tablespoons corn oil
1-1/2 small leeks, finely sliced
1 cob (preferably sweet) corn, kernels cut off
3-1/2 teaspoons wakame flakes, soaked in water to cover (see note)
6 ounces tofu, cut into small cubes
2 tablespoons (preferably brown rice-gen mai) miso (see note)
4 cups vegetable stock
1 tablespoon rice vinegar
1 teaspoon fish sauce, optional (see note)
4 teaspoons finely chopped parsley or chives

Heat a pan over medium flame. Add oil. Sauté leeks until soft. Stir in the corn kernels.

Drain the wakame; add soaking liquid to stock. Add the wakame and tofu to the pan; cook 5 minutes, stirring.

In a small bowl, mix the miso with 1/4 cup of the stock. Add this mixture to the pan along with the vinegar. Simmer for 20 minutes; do not boil.

 

Taste and add fish sauce, if desired. Serve sprinkled with the parsley or chives.

Yields 4 to 5 servings.

Note: Wakame is a sea vegetable. Flakes are often available in Asian markets. Miso is available in the Asian or health-food aisles of some supermarkets and at many Asian or health-food markets. Fish sauce is available in the Asian aisles of some supermarkets and at many Asian markets.

 

 

 

(Updated: 10/28/08 SN)


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