I love soup

I didn't know that I really liked corn until I stumbled over this recipe on the web.

This soup is light, spicy, sweet and absolutely delicious. Also it comes together in only a few minutes.

Miso and Corn Soup

adapted from Dave Lieberman

1 stalk of lemongrass, cut in 2 inch pieces (optional)
4 shallots, minced
2-inc h piece ginger, peeled and thickly sliced
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 quart chicken stock
4 cups water
¼ cup miso paste
3 tablespoons soy sauce
1 tablespoons fish sauce

1 Jalapeno Pepper , cut in little dices (optional)
Sugar, to taste (about 1 tablespoon)
1 teaspoon dark sesame oil
Dash chili flakes
5 ounces frozen corn kernels (I used 2 fresh cobs of corn)
1 package firm tofu
2 big handfuls snow peas (or frozen peas if snow peas are too expensive)
Salt

Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand. Whisk in stock and water. Add miso paste, soy sauce, fish sauce, sugar, sesame oil, lemon grass and chili flakes. Bring to a simmer and cook 20 minutes. Add corn, Jalapeno Pepper and tofu and cook 10 minutes longer. Remove the lemon grass, if used. Add snow peas or frozen peas and cook until vibrant green. Season, to taste, with salt.