Miso soup with corn

Ingredients:

• 1/4 cup miso paste
• 140 g frozen corn kernels
• 1 pack firm tofu
• 2 large handfuls fresh green peas (or frozen green peas if green peas are too expensive)
• 4 chopped shallots
• A 5cm piece of ginger, peeled and cut into thin slices.
• 2 tablespoons of vegetable oil
• 2 tablespoons of wheat flour
• 1 liter of chicken broth
• 4 tbsp of water
• 3 tablespoons soy sauce
• 1 tbsp fish sauce
• Sugar to taste (about 1 tbsp.)
• 1 teaspoon dark sesame oil
• A pinch of chili pepper flakes
• Salt

Preparation:

1. In a large skillet, fry the shallots and ginger in vegetable oil. Add the flour and cook until it resembles wet sand. Pour in the broth and water. Add the miso paste, soy sauce, fish sauce, sugar, sesame oil, and chili pepper. Bring to a gentle simmer and simmer for 20 minutes.
2. Add the corn and tofu and cook for another 10 minutes. Add the snap peas or frozen green peas and cook until bright green. Season with salt to taste.