Corn and Milk Miso Soup

Corn and Milk Miso Soup

I have really been enjoying the fresh local corn over the last few weeks. I wanted to try using the corn in miso soup. A reader pointed me towards this recipe which sounded interesting. As I was making the soup for breakfast and I wanted to focus on the corn I dropped some of the ingredients from the original recipe. This ended up being one of the more interesting miso soups that I have made. It was pretty good though most of the corn ended up sitting at the bottom. (A thought just came to me: I could puree the corn the next time I make this.) Corn and butter are, of course a great combination and the milk made the soup creamier.

Corn and Milk Miso Soup

Corn and Milk Miso Soup

  • the kernels from 1/2 cob of corn
  • 3/4 cup dashi
  • 1/4 cup milk
  • 1/2 teaspoon butter
  • 1 tablespoon miso (gluten free for gluten free)
  • 1 green onion (chopped)
  1. Bring the corn, dashi, milk and butter to a boil in a small sauce pan.
  2. Simmer for 2 minutes to cook the corn.
  3. Remove from heat.
  4. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
  5. Add the miso back to the soup.
  6. Pour the soup into a bowl and top with green onion.


Cynthia said...

Kevin, you can try replacing the 1/4 milk with coconut milk. So good.

Kevin said...

The coconut milk sounds good.

Cindy said...

That's a bit amazing, really. Not being a corn lover, I don't see why I couldn't substitute any vegetable. Milk and miso... I have to have that. Sounds like comfort food.

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