Sunday, October 20, 2013

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



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


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.

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