“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
Ingredients and Quantity:
Corn- ½ cup
Corn kernels, creamed- 1 1/4th 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
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.
You may add garlic to further enhance the flavor of the soup