corn miso soup
- Serves: 4
- Calories: 48 kcal
- Total Time: 10 m
- Prep: 5 m
- Cook: 5 m
- Japanese: Tōmorokoshi no miso-shiru
- 80 g corn
- 3 tablespoons white or red miso (with bonito soup stock) OR 2 tablespoons white or red miso (with chicken broth)
- 800 ml bonito soup stock OR chicken broth
Boil the bonito soup stock or the chicken broth and add the corn grain.
After boiling, reduce the heat. Put some stock into a ladle. Add the miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup. Cover and simmer for a couple of minutes. Remove from heat.
Both bonito soup stock and chicken broth are delicious. However, in the case of chicken broth, the miso has a mellower taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist