Fresh sweet corn is absolutely one of the star vegetables that summer brings forth. There are literally endless ways to enjoy it—they are good raw or grilled, in stir-fries or in rice dishes, and in sweet desserts. They are even amazing in a creamy and velvety soup like Corn Potage , or in a light soup like Bacon and Corn Miso Soup that I’m sharing today. If you manage to buy a dozen ears of corn from the farmers market, you need to reserve one or two just to make this soup!
A Must-Make Soup for Summer
A super tasty soup with minimal ingredients! The intense sweetness of corn kernels contrasts with salty bacon and crunchy cabbage in umami miso soup—it hits all the right notes. This versatile soup can be served with Japanese, Asian, or even Western-style meals! I think it makes a beautiful entree soup for any BBQ. Perfect summer soup as it is light yet substantial (with the addition of protein) and takes minutes to make.
Ingredients for Bacon and Corn Miso Soup
Substitution Tips
For vegetarian/vegan, use vegan dashi for the soup stock. Skip the bacon or use smoked tofu or shiitake mushrooms. If you happen to have leftover grilled tofu, grilled tempeh, and mushrooms, this is the best soup to make! No green cabbage? Napa cabbage is the closest substitute, but feel free to use other leafy greens, such as spinach or bok choy. If using leafy greens, add them only toward the end of cooking as they cook a lot faster than cabbages. No fresh sweet corn but really want to make the soup? You can use frozen corn kernels.
How to Make Bacon and Corn Miso Soup
Recipe Tips
If you don’t plan on making the soup right away with the fresh sweet corn you buy, you can shave the kernels off the cob and freeze them. When you’re ready to make the soup, you can use the kernels directly from the freezer. Just like with all miso soups, always add the miso paste right before serving to enjoy its best flavor and aroma!
How to Store
I personally recommend consuming miso soup immediately because it will lose its aroma and taste over time. However, if you have leftovers, cool the soup to room temperature (no longer than 4 hours), store in an airtight container, and keep for up to 2 days in the refrigerator. When ready to use, reheat in a pot over medium heat, but do not boil.
What to Serve with This Miso Soup
I love making this soup especially when I plan on making recipes with green cabbages on the same week, For examples, I would need cabbage for Okonomiyaki, Asian Coleslaw, or Yaki Udon, and I can toss in bacon and sweet corn to any of the recipes, so I get to stretch my ingredients out. For the summer, I like to keep my meals relatively simple, so I’ll serve this Bacon and Corn Miso Soup to go with my light lunch or as an entree to any BBQ meal.
Main – Fried Rice, Onigiri or Yaki Onigiri, Yakitori, Soba Noodle Salad
Celebrate Miso Day Every Month
This recipe is part of my Miso Soup Day (味噌の日) series, where I share a new miso soup on the 30th of every month. There are many different flavors that highlight seasonal and year-round ingredients, so you can enjoy the soup anytime! Check out my collection of miso soup recipes! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
