How to Make Corn and Miso Soup
1.In a medium pot, add corn and creamed corn kernels and add 02 cups of vegetable stock, add more of the stock if require.
2.Bring to a boil, simmer until stock is infused with corn flavor, for about ½ an hour.
3.Heat butter in a non-stick pan. Sauté onion until translucent, about 3 minutes.
4.Add miso and ½ cup corn stock and stir to dissolve miso.
5.Add corn kernels and another ½ cup corn stock and cook until corn cooked through, about 02 minutes. Set aside and let it cool.
6.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.
7.Pour the soup into 04 bowls and drizzle with chili oil.