Miso Corn Soup
Photography by Sarah Anne Ward
Recipe by Alexa Weibel
- Makes 8 cupsServings
Ingredients
- 1/2 lb. shallots, finely chopped
- 4 tbsp. butter
- 1/4 cup white miso paste
- 2 cloves garlic, chopped
- 8 cups chicken stock
- 8 ears corn, kernels cut from cobs
- Toasted sesame oil
- Sliced Fresno chile and sliced scallions, for garnish
Preparation
In pot, cook first 4 ingredients over medium, stirring often, until shallots soften, 6 minutes. Add corn kernels, cobs and stock; cook over high, 25 minutes. Discard cobs; puree soup. Season. Drizzle with sesame oil; top with chile and scallions.
