CORN AND MISO SOUP

Woman's Era - - Child Challenges -

Creamy corn soup fla­vored with miso, served hot driz­zled with chili oil.

IN­GRE­DI­ENTS:

1/ cup corn 2 11/ cup corn ker­nels, creamed 4 3 cups/or more as de­sired veg­etable stock 11/ tbsp but­ter 2 1 onion finely chopped 2 tbsp white miso

1/ tsp black pep­per, freshly 4 ground chili oil for driz­zling salt to taste

METHOD

In a medium pot, add corn and creamed corn ker­nels and add 2 cups of veg­etable stock.

Bring to a boil, sim­mer un­til stock is in­fused with corn fla­vor, for about ½ an hour.

Heat but­ter in a non-stick pan. Sauté onion un­til translu­cent, about 3 min­utes. Add miso and ½ cup corn stock and stir to dis­solve miso. Add corn ker­nels and an­other ½ cup corn stock and cook un­til corn cooked through, about 02 min­utes. Set aside and let it cool. Blend till smooth. Add stock. Strain soup through a finemesh soup strainer, back into pot, sea­son it with salt and pep­per. Sim­mer for 02 min­utes.

Pour the soup into 4 bowls and driz­zle with chili oil. We

Prepa­ra­tion time: 15 min­utes Cook­ing time: 35 to 40 min­utes Serves: 4

Chef, Culi­nary Ex­pert, Men­tor, Food Blog­ger & Au­thor, Hos­pi­tal­ity and Food Con­sul­tant.

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