Miso Sweet Corn Soup

July 25, 2016 | By | Reply More

miso sweet corn soup

Maybe it’s because my garden’s tomato harvest hasn’t yet begun to overwhelm me or maybe it’s my tendency to hoard food for winter, but when I saw the recipe in Bon Appetit for this soup, my first thought was, “I need to make big batches for the freezer!”

My urgency to make this miso sweet corn soup may also have had something to do with the promise of the sweetness of summer corn balanced nicely with the salty but delicate umami of white miso. I love summer corn. All season when I can get it locally, I saute it with my garden peppers, cherry tomatoes and shallots for a light accompaniment for grilled meats. I also toss grilled corn with walnuts and grilled halloumi in this Mediterranean salad. But, this soup sounded like such a unique departure from those tried-and-true dishes, I just had to try it.

miso sweet corn soup

 

 

 

I adapted BA’s recipe slightly, and the result was a winner for Mr. President and me. It freezes beautifully, and I think it will come in handy right about the time this winter when we are sick to death of everything having to do with root vegetables. In the recipe, be sure to use only white miso. It is much milder than yellow or red miso and has the subtle flavor needed to balance but not overpower the sweet corn.

Ingredients (Serves 4)

8 ears of sweet corn

3 tablespoons unsalted butter

1 large onion, chopped

5 tablespoons organic white miso

miso sweet corn soupKosher salt and freshly ground pepper

Freshly chopped chives

Chili oil for serving (optional)

Step one:

8 ears of sweet corn

Cut the kernels from the cobs and set the kernels aside. Place all the corn cobs in a large stockpot and add enough water to cover them. Bring to a boil and then reduce heat to a simmer for about 45 minutes. The water will be infused with great corn flavor. Discard corn cobs.

Step two:

3 tablespoons unsalted butter

miso sweet corn soup1 large onion, chopped

5 tablespoons organic white miso

Heat butter in a large skillet over medium heat. Add chopped onion and cook for about five minutes, until onion is translucent. Add the miso along with about 1/2 cup of corn stock and stir to dissolve miso. Add the reserved corn kernels and another 1/2 cup or corn stock. Stir and cook until corn is just cooked, about two more minutes.

Step three:

Kosher salt and freshly ground pepper

Freshly chopped chives

Chili oil for serving (optional)

miso sweet corn soupAllow corn miso mixture to cool slightly and transfer it in batches to a blender. I loved my Vitamix for this since it made a fantastically smooth soup. With blender running, stream in about two more cups of corn stock and then return miso sweet corn soup to the pot. Season with salt and pepper to taste.

To serve, ladle into shallow bowls. Top with fresh chives and an artful drizzle of chili oil if you wish.

Tags: , , , , , ,

Category: Food, General, Main Dishes, Recipes, Summer

Leave a Reply

Read previous post:
cherry desserts
Cherry Browned Butter Bars

Spring and summer bring a barrage of fleeting treats after long winters of eating mostly root vegetables and whatever I...

Close