Miso noodle soup with summer corn

Summer in the Netherlands is like a roller coaster of emotions. One day your mascara melts off before you’ve even finished applying it, and you find yourself taking ice cold showers to cool off… the next you’re considering wearing gloves and woollen socks, and you’re feeling pretty darn excited about pumpkin season. I feel like this miso noodle soup with summer corn really embodies that duality: on the one hand you’ve got the corn – that iconic summer produce – and on the other hand, miso soup. Arguably the most comforting of all soups.

miso noodle soup, vegetarian noodle soup recipe

That’s sort of my cover up reason for posting a miso soup recipe in August. I could eat soup in a heat wave and have a simply marvellous time, so I hardly need the unpredictable Dutch weather to give me the green light. But if you don’t happen to enjoy raising your body temperature to feverish levels, then pretend I didn’t just write that. I totally whipped this up on a chilly, rainy day. Absolutely.

To be fair, the fresh scallions and cilantro brighten this soup right up, as does the kick of ginger in the broth, so it’s really like the lemonade of noodle soups.

miso noodle soup, vegetarian noodle soup recipe

When I think of summer corn, my mind immediately jumps to eating corn on the cob back in Toronto – grilled on the barbecue in someone’s backyard or rolled around in salted butter and devoured with a glistening chin. Corn on the cob isn’t really much of a thing here, much to my chagrin. But fortunately I live close to an incredible Turkish supermarket where they sell an amazing array of fresh produce that you just can’t find in the chain supermarkets – fresh ears of corn included! You can take the girl out of Canada…

If it’s ‘chilly’ and ‘rainy’ where you are, but you need to get your summer corn fix in, give this simple combination a go! The sweetness of the corn goes wonderfully with the intense salty heartiness of miso. The noodles are – of course – essential, but they can be whatever type of noodle you like. Just make sure they slurp nicely, otherwise what’s the point?

By the way: you’ll notice I’ve played pretty fast and loose with the measurements in the recipe below, and that’s because it’s really more of a guideline. This soup should at its core be easy and quick and delightful to eat, so follow your instincts on this one! (And really with any recipe I post.) Don’t like coriander? Skip it. Like things extra onion-y? Chop up some extra. There’s no judgment here!

Miso noodle soup with summer corn

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 2 bowls

Miso noodle soup with summer corn

This miso noodle soup with sweet summer corn pairs the natural sweetness of raw corn with the salty heartiness of miso - perfect on a chillier summer night.


For the broth
1 cup/250 ml vegetable broth
1 cup/250 ml water
1 tbsp miso paste (I used brown rice miso/genmai but any will do)
1 tbsp peeled and grated ginger
1 clove garlic, minced
For the soup
2 handfuls dried thin rice noodles, or 2 portions of dried noodles of your choice
1 green onion, thinly sliced
big handful of fresh coriander leaves, roughly chopped
the raw kernels from one ear of corn (approx. 1 cup's worth)
1 chili pepper, thinly sliced (optional)


For the broth
1. Bring your water and broth to a boil with the minced garlic and ginger.
2. Let cook for at least 10 minutes to get the most out of the ginger and garlic flavours.
3. Right before serving, transfer a small ladle-full of the hot liquid to a bowl. In that mixture, dissolve the miso paste. (This is infinitely easier than trying to dissolve it in a larger quantity of liquid!)
4. Add your dissolved paste back into the broth, stir well, and remove from the heat.
For the soup
1. In a separate pan (see notes), bring some water to a boil and prepare your noodles according to the package instructions. Once cooked, drain and rinse them and portion them out into two bowls.
2. Ladle or pour the broth evenly into the two bowls.
3. Sprinkle with as many or as few of the toppings as you please.


I recommend preparing your noodles in a separate pan of boiling water. You can of course take the short cut and add them directly to the broth (although you may then want to double up on the recipe), but the noodles tend to give a starchy quality to the liquid which is not always that pleasant to eat.

I like to keep the corn kernels raw in this soup - that way they maintain that lovely crunch and all of their sweetness. If you prefer, you can most certainly add them to the broth to cook them through for a few minutes before you serve up.



  1. says

    Ooh, how did I miss this one!? Looks yummy… will try it later this week… having cold cucumber soup tonight! Very curious!! Wish me luck 😉


  1. […] Like corn, peaches are something that I associate with my home province of Ontario. You don’t have to have ever set foot on a farm to know when it’s peach season in Ontario – all you have to do is walk into a supermarket, and there will be a giant stack of those cardboard boxes with ‘Ontario Fruit’ written on them, just filled to the absolute brim with peaches. […]

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