CORN AND MISO SOUP
Creamy corn soup flavored with miso, served hot drizzled with chili oil.
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
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
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