Miso Corn Soup
As fall is around the corner I get more and more into those comfort soups and other warming meals. This one is the perfect appetizer or even a light dinner and is completely vegan if you so choose it to be.
What you’ll need
1. 1 medium yellow onion - preferably sweet.
2. 5 Ears of Corn
3. 2 1/2 Tablespoons of white miso
4. Roasted sesame oil or butter for sautéing
5. 7 cups of Water
What To Do
Remove kernels of the ear of corn( and cut the ear in half
Put the ear of corn in a stockpot and cover with water. Allow simmering for 35-40 min thus creating a corn stock
When there is only 5-10. min remains on corn stock saute onion in another stockpot.
Once the onion is translucent add the kernels of corn and miso and stir.
Remove the ears of corn from the stockpot and pour the stock into the pot with sauteed corn and onions.
Allow simmering until kernels have cooked (become bright yellow) and then blend the mixture to the desired consistency. Top with fresh chives, scapes, dehydrated onion or greenwood farms hot sauce for a nice kick.
For a Non-Vegan twist cook some bacon up and add that to the soup for a nice chowder like flavour.