SWEET MISO CORN SOUP WITH BAY SHRIMP

The first time I mixed butter with sweet white miso paste and smeared it onto my corn on the cob, I knew life would never be the same. This takes that unforgettable sweet and salty umamitweaked flavour and packs it into a soup, with a garnish of wee shrimp for texture.

⁄ cup (60 mL) unsalted butter 1 large sweet white onion, finely chopped

⁄ cup (125 mL) white miso paste (available at most supermarkets and Asian markets)

8 cups (2 L) low-sodium chicken stock

8 ears fresh corn, kernels cut off cobs (reserve cobs)

1 cup (250 mL) bay shrimp

(also knows as salad shrimp) 1 tbsp (15 mL) melted unsalted butter

1 sliced red chili pepper, for garnish (optional)

Fresh black pepper (optional)

In a very large pot over medium heat, melt butter and cook the onions and miso paste together until onions are tender but not coloured, about 4 to 6 minutes. Add chicken stock, stir until miso is dissolved, and increase heat to high. Add corn kernels (holding back a few for garnishing) and their cobs, bring to a boil, lower to simmer, and cook for about 20 minutes, or until corn is cooked and soup tastes great. Remove cobs and discard. Puree soup in a blender in batches or in the pot with an immersion blender (it just won’t be as smooth.)

Toss shrimp with melted butter and place a spoonful in the middle of each bowl. Garnish with reserved kernels, a few slices of red chili pepper, if desired, or a grinding of black pepper. Serve at once.

Serves 8 to 10

THIS SOUP EASILY BECOMES VEGETARIAN BY SWAPPING OUT THE CHICKEN STOCK FOR VEGETABLE STOCK AND GARNISHING WITH BUTTERED CORN AND HERBS IN LIEU OF SHRIMP.