Ken's version - Miso Corn Soups
Miso Corn Soup
White miso is the mildest and sweetest type, which is why
it's called for in this quantity. Any less and you might
not detect it at all.
Ingredients:
SERVINGS: 4
8 ears of corn
3 tablespoons butter
1 large onion, chopped
5 tablespoons white miso
Kosher salt, freshly ground pepper
2 tablespoons finely chopped chives
Chili oil (for serving)
Preparation:
Cut kernels from cobs and place in a large bowl. Place
cobs in a medium pot and add water to cover. Bring to
a boil, reduce heat to medium-low, and simmer until
stock is infused with corn flavor, 40-45 minutes.
Heat butter in another medium pot over medium. Cook
onion, stirring often, until translucent, about 4
minutes. Add miso and 1/2 cup corn stock and stir to
dissolve miso. Add corn kernels and another 1/2 cup
corn stock and cook until corn is bright yellow and
just cooked through, about 2 minutes. Let cool slightly,
then transfer to a blender and blend, streaming in 2
cups corn stock to thin, until smooth. Strain soup
through a fine-mesh sieve back into pot; season with
salt and pepper.
Heat over medium-low until warmed through. Divide soup
among bowls; top with chives and drizzle with chili oil.
NOTE: If you are unfamiliar with miso, see below
Miso is a traditional Japanese seasoning
produced by fermenting soybeans with salt and the fungus
Aspergillus oryzae, known in Japanese as koji, and
sometimes rice, barley, or other ingredients. The
result is a thick paste used for sauces and spreads,
pickling vegetables or meats, and mixing with dashi
soup stock to serve as miso soup called misoshiru,
a Japanese culinary staple. High in protein
and rich in vitamins and minerals, miso played an
important nutritional role in feudal Japan. Miso is
still widely used in Japan, both in traditional and
modern cooking, and has been gaining worldwide
interest.
Typically, miso is salty, but its flavor and aroma
depend on various factors in the ingredients and
fermentation process. Different varieties of miso have
been described as salty, sweet, earthy, fruity, and
savory. The traditional Chinese analogue of miso is
known as dòujiàng.
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