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
- 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)
- Bring the corn, dashi, milk and butter to a boil in a small sauce pan.
- Simmer for 2 minutes to cook the corn.
- Remove from heat.
- 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.)
- Add the miso back to the soup.
- Pour the soup into a bowl and top with green onion.