Sprinkle tofu with garam masala; set aside. Add oil to a large stock pot over medium heat. Cut corn off cobs. Add corn and onions to stock pot and season with salt. Saute until onions are translucent, about 5 minutes. Add vegetable broth, miso, and curry to stock pot and bring to a boil. Reduce to simmering. Simmer for 10 minutes.
If you've never cooked with miso paste before, this soup is why you should start.
Servings and Ingredients
|1||(14-oz.) pkg. extra-firm tofu, water pressed out and cut into 1-inch pieces|
|2 tsp.||garam masala|
|1 tbsp.||Gustare Vita olive oil, plus additional for garnish|
|5||Hy-Vee Home Grown corn on the cob or frozen corn, about 2-1/2 c. corn kernels|
|1||medium yellow onion, chopped|
|3 c.||Hy-Vee vegetable stock|
|3 tbsp.||spicy miso paste|
|3 tbsp.||red curry paste|
|¼ c.||raw pepita pumpkin seeds|
|2 tsp.||whole cumin seeds|
|2 tsp.||whole coriander seeds|
|2 tsp.||whole caraway seeds|
|Fresh cilantro, for garnish|
Things To Grab
- Large stockpot
- Small skillet
Place pepitas, cumin, coriander, and caraway seeds in a small skillet over medium heat. Toast until fragrant and remove from heat. Place in blender and blend until spices have cracked and pepitas are roughly chopped. Remove from blender and set aside.
Place tofu and half of the soup into a blender. Blend until smooth. Pour blended soup back into stock pot and stir until combined.
Pour soup into serving bowls and garnish with pepita-spice mixture, fresh cilantro, and drizzle with additional olive oil, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 860mg
- Total Carbohydrates: 21g
- Protein: 10g
Hy-Vee Test Kitchen