Sweet corn, salty miso, and sour umeboshi make this simple vegan soup a perfect balance of delicious, healthy and fast.

• 1 quart of water
• 1 Tbs white miso
• 1 Tbs brown miso (check that it’s gluten-free if that matters to you)
• 1/2 tsp umeboshi paste
• 1 cup cooked or raw corn kernels

1. Boil 1 quart of water
2. Add the white miso, brown miso and umeboshi to a quart jar
3. Pour in about 1 cup of water into the quart jar and mix until the pastes have totally dissolved into the water. A mini whisk or fork work great for this.
4. Add the rest of the water to the jar and mix gently
5. Add corn kernels to the bottom of the bowls you are serving the soup in and pour the soup over.

How easy was that?

Tip: Instead of spreading butter and salt on your sweet corn, spread on some umeboshi paste. Yum!