Crab & Corn Miso Soup

Crab & Corn Miso Soup

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By Millie Pham

This crab & corn miso soup is warm, light, and still feels a little fancy. The sweet pop of corn, the savory depth of miso, and tender bits of crab make every spoonful a treat. It’s the kind of soup you can whip up fast but still impress anyone at the table.

Why I Love This Recipe

This soup has a little story for me. I first had something like it at a tiny seaside café, and I couldn’t stop thinking about how comforting yet refreshing it was. This is my easy-at-home version, and it’s become one of my go-to recipes when I want something cozy but not heavy.

  • It’s ready in under 20 minutes.
  • The crab and corn combo is unbeatable.
  • Miso brings that deep umami flavor without being overpowering.
  • Great for when you want a light meal but still want something satisfying.
Crab & Corn Miso Soup

Servings & Time

  • Servings: 4 bowls
  • Total Time: 18 minutes

Macros (Per Serving)

  • Calories: 210
  • Protein: 15g
  • Carbs: 16g
  • Fat: 9g
  • Fiber: 2g

Why This Recipe Works (Quick Science)

Miso paste is fermented, which means it’s packed with natural glutamates that boost umami flavor. Sweet corn adds natural sugar that balances the savory miso. Crab meat is naturally delicate, so adding it at the end keeps it tender and stops it from overcooking.

Common Mistakes

  • Boiling miso paste: This kills the flavor and probiotics—always add it at the end.
  • Overcooking crab: Makes it tough and stringy.
  • Adding corn too early: It can turn mushy and lose sweetness.

What You’ll Need

  • 4 cups low-sodium chicken or vegetable broth
  • 3 tbsp white miso paste
  • 1 cup sweet corn kernels (fresh or frozen, thawed)
  • 1 cup shredded crab meat (fresh or canned, drained)
  • ½ cup diced firm tofu
  • 2 green onions, sliced thin
  • 1 tsp soy sauce
  • ½ tsp sesame oil

Pro Tips

  • Always dissolve miso paste in hot broth off the heat to keep the flavor fresh.
  • Use fresh crab if you can—it makes a big difference.
  • Frozen corn works great, but rinse it under warm water to wake up the sweetness.
  • Taste before adding more salt—miso and soy sauce already have plenty.

Tools You’ll Need

  • Medium saucepan
  • Wooden spoon or ladle
  • Small whisk
  • Sharp knife
  • Cutting board

Substitutions & Variations

  • Use shrimp instead of crab for a twist.
  • Try yellow miso for a slightly stronger flavor.
  • Add baby spinach or seaweed for extra greens.

Make Ahead Tips

You can make the broth and miso base ahead of time, then reheat and add the crab, corn, and tofu just before serving.

Instructions

Step 1 – Heat the Broth

Pour 4 cups low-sodium chicken or vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat.

Step 2 – Add Corn and Tofu

Stir in 1 cup sweet corn kernels and ½ cup diced firm tofu. Let simmer for 3–4 minutes until the corn is just tender.

Step 3 – Dissolve Miso Paste

In a small bowl, ladle out about ½ cup of the hot broth. Whisk in 3 tbsp white miso paste until completely smooth, then pour back into the pot. Stir gently.

Step 4 – Add Crab and Seasonings

Gently stir in 1 cup shredded crab meat, 1 tsp soy sauce, and ½ tsp sesame oil. Heat for 1–2 minutes, just until crab is warmed through.

Step 5 – Garnish and Serve

Ladle soup into bowls and top each with sliced green onions. Serve hot.

Crab & Corn Miso Soup

Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat—don’t boil.

What to Serve With

  • Steamed jasmine rice
  • Seaweed salad
  • Light cucumber pickles

FAQ

Can I use canned crab meat? Yes—just drain it well before adding.
Can I freeze this soup? Not recommended—the tofu changes texture when frozen.
Can I make it vegetarian? Yes—use vegetable broth and skip the crab, or replace with mushrooms for texture.

Conclusion

This crab & corn miso soup is proof that comfort food doesn’t have to be heavy or complicated. Try it once, and you’ll want it in your weeknight rotation. When you make it, drop a comment and let me know how it turned out—I’d love to hear your twist on it.

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