Creamy Corn Soup with Ruby Crunch Chili Crisp

The perfect solution to leftover summer corn on the cobs. This vibrant soup balances the natural sweetness of fresh corn with a velvety, dairy-free creamy texture – a perfect canvas for a generous spoonful of Ruby Crunch to tie it all together.

PREP TIME: 5 minutes   |   COOK TIME: 5 minutes   |   TOTAL TIME: 10 minutes

Serves: 4 as a side or 2 as a main

Adapted from i am food blog’s Miso Corn Soup

Ingredients

·         2 cups leftover corn on the cob (stripped from the  cob)

·         1/2 cup onion, finely diced

·         1/4 cup silken tofu

·         2 tablespoons sweet white miso paste

·         2 cups broth (we love Edward & Sons bouillon)

·         Neutral cooking oi, salt, and black pepper

·         Fresh herbs

·         Ruby Crunch Chili Crisp

Instructions

1.      Heat a tablespoon of neutral oil in a saucepan over medium heat. Add the corn & onion and heat through, cooking until softened and fragrant (about 3-4 minutes). Season with a pinch of salt and black pepper, then remove from heat.

2.      Transfer the warm sauteed vegetables to a blender. Add the silken tofu, miso paste, and the vegetable broth. Blend on high until completely velvety and smooth.

3.      Pour into bowls and finish with fresh herbs and a generous spoonful of Ruby Crunch for instant depth and craveable crunch.