Miso and Corn Soup

Ingredients

• 1 quart chicken stock see 
• 1 Dash chili flakes 
• 5 ounces corn kernels frozen
• 1 teaspoon sesame oil dark
• 1 tablespoons fish sauce 
• 2 tablespoons flour all-purpose
• 2 inch ginger peeled sliced
• 0.3 cup miso paste 
• 6 servings salt 
• 4  shallots minced
• 2 handfuls snow peas frozen (or peas if snow peas are too expensive)
• 3 tablespoons soya sauce 
• 1 tablespoon sugar to taste
• 1 package spicy tofu firm
• 2 tablespoons vegetable oil 
• 4 cups water 

Equipment

• sauce pan
• whisk

Directions

1. Sweat shallots and ginger in the oil in a large saucepan. Stir in flour and cook until it looks like wet sand.
2. Whisk in stock and water.
3. Add miso paste, soy sauce, fish sauce, sugar, sesame oil and chili flakes. Bring to a simmer and cook 20 minutes.
4. Add corn and tofu and cook 10 minutes longer.
5. Add snow peas or frozen peas and cook until vibrant green. Season, to taste, with salt.