Maybe it’s because I’ve spent the past two days with my nose glued to Murakami’s 1Q84, but when I finally emerged for sustenance after plowing through nearly a third of the 1,200 page novel in one day, I was really in the mood for soup.
School’s letting us out for a break this week to recharge our batteries after a battering of midterms, so even though I should technically be getting ahead in Finance and Accounting and networking and researching for jobs and all that, I still have some much-needed free time. There was time to make a giant pot of chili, if I wanted, but what I really wanted last night was to get back to my book–and some really tasty soup.
Among many other things, 1Q84 is interspersed with scenes of simple meals being prepared: boiled vegetables, simple fillets of white fish, crackers and cheese, and miso soup with seaweed and tofu. I’ll attribute my craving for soup to the novel as well as the addition of miso to this–the first time I’ve ever thought to add it to my beloved corn + egg drop soup.
This is one of my favorite soups of all time: wispy ribbons of egg floating in hot, sweet and savory broth, buoyed by juicy nubs of corn. In my book, you can never go wrong with corn, but sometimes my soup broths can end up insipid and bland since I tend to never have vegetable broth on hand. With my mind still clicking through the plot of the novel, there was no recipe when I made this–just the frying of onion in aromatic sesame oil, a grating of ginger, some miso dissolved into a cup of water, and a can of corn. Lastly, an egg swirled into the hot, sweet and savory liquid. The first sip was shocking enough that I had to pull my eyes away from the book to marvel at the balanced sweetness and savoriness of the broth–you guys, it’s perfect student food (cheap), perfect cold night food (warm), perfect book-reading food (fast) and basically perfect anytime food since it’s crazy delicious!
(To be real: this was also partially inspired by a lost can of corn I found at the back of my pantry after a giant re-organizing. Don’t forget to enter the giveaway to win the $500 value prize in this post!).
- toasted sesame oil
- about 1/2 medium onion, diced
- fresh ginger, grated
- 1 tablespoon white miso paste
- 1 15 oz can of corn, including juice (not unsalted)
- 1 large egg
- splash of soy sauce (optional)
Heat a medium saucepan over medium heat. One hot, swirl in some sesame oil and add the onion. Stir to coat. Grate some ginger directly into the pot (I use a zester)--about 1/2 teaspoon worth, but you can do more or less to taste.
Once the onion has softened and is starting to brown, add a cup of water. Add the miso and stir it around with a wooden spoon--it's okay if it doesn't dissolve all the way. Cover and bring to a low boil. Add the entire can of corn, including the juice. Stir and cover again to bring to a low boil.
Lastly, turn down the heat and crack and egg into the soup. Immediately stir the soup to disperse the egg evenly throughout the soup. Finish with a dash of soy sauce if desired.