corn miso soup
- Serves: 4
- Calories: 48 kcal
- Total Time: 10 m
- Prep: 5 m
- Cook: 5 m
- Japanese: Tōmorokoshi no miso-shiru
- 3 ounces corn
- 3 tablespoons white or red miso (with bonito soup stock) OR 2 tablespoons white or red miso (with chicken broth)
- 3 1/3 cups 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