Corn and Miso Soup

“Rainy days should be spent at home with a bowl of corn soup and a good book.”  What Say ?????

A comforting creamy corn soup flavored with miso, served hot drizzled with chili oil in this chilling weather.

Preparation Time: 15 minutes

Cooking Time: 35-40 minutes

Serves: 4

Ingredients and Quantity:

Corn- ½ cup

Corn kernels, creamed- 1 1/4^th cup

Vegetable stock- 03 cups/ or more as desired.

Butter- 1 ½ tbsp.

Onion, finely chopped- 01 no.

White miso- 1 1/2 tbsp.

Salt- to taste

Black pepper, freshly ground- ¼ th tsp/

Chili oil – for drizzling

Method:

In a medium pot, add corn and creamed corn kernels and add 02 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 fine-mesh soup strainer, back into pot, season it with salt and pepper. Simmer for 02 minutes.

Pour the soup into 04 bowls and drizzle with chili oil.

Chef Tips:

You may add garlic to further enhance the flavor of the soup