Cumin Seed and Corn Soup

This scrumptuous, light and relaxing miso soup provides an immune boosting kick with the added inclusion of ginger, cilantro, turmeric and cumin seeds. A lovely combination of ethnic ingredients and a delicious treat on a sunny fall day with a nip in the air.

Love Chef Mel xx

 

 Ingredients

4-6 cups spring water

1 onion cut into half moons
1 cup fresh or frozen organic corn kernels
1 clove garlic sliced
1/2 cup fresh coriander (cilantro) or parsley finely chopped
2 tablespoons cumin seeds
2  tablespoons white miso diluted in a little water

1-2 tablespoons brown rice miso diluted in a little water
1 tablespoon wakame soaked and sliced 

1 teaspoon turmeric
1-2 tablespoons olive oil
½ block firm tofu diced
Coriander sprigs for garnish

2 teaspoons fresh grated ginger

Preparation

Warm the oil in a pan, and add the cumin seeds. Sauté until the seeds begin to crackle.
Add the garlic and onion, and continue to sauté for a few minutes

Add the water and wakame, and bring to a boil.
Add the parsley, turmeric, tofu and the sweet corn. Simmer for a 5 minutes and turn off the flame. Add the diluted misos and let sit for a few minutes.

Serve garnished with springs of coriander and grated ginger.