I made an early-seasonal summer corn soup.
For soup, I always use my Soup & Stew Donabe, "Miso-Shiru Nabe". Whether it's simple miso soup, creamy soup, or rich stew, I use this donabe almost every day.
This summer soup is simple to make, and packed with natural sweet flavors of both vegetables. It's rich in texture but it's healthy and low calorie. Without the garnish (of creme fraich), it's a natural vegan dish. The addition of Saikyo Miso gives a nice depth for the dish. Here's my recipe.
Summer Corn + Kabocha Soup (with Miso-shiru Nabe)
Ingredients:
kernels from 4 ears of corn
about 1/6 medium-size kabocha squash, cut into 1.5" cubes
1 large shallot
2 cloves garlic
1 tablespoon olive oil
3 cups vegetable stock
2 tablespoons Saikyo miso (or any other sweet white miso)
salt and pepper
Procedure:
1. In Miso-shiru Nabe, heat the olive oil. Saute the shallot and garlic until aromatic.
2. Add the corn (save about 1/4 cup for later use) and kabocha. Stir.
3. Add the vegetable stock. Bring to boil and reduce the heat to simmer. Simmer until kabocha is tender.
4. Transfer the content to a blender (I use Vitamix for a smooth finish). Add the miso, salt & pepper (to taste). Puree until it becomes fine texture.
5. Transfer it back to Miso-shiru Nabe. Add the remaining corn. Adjust the seasoning with more salt and pepper if necessary. Simmer for 4-5 minutes.
6. Serve into individual bowls. Garnish each with a dollop of creme fraiche and a cilantro leaf.
*The soup can be served at hot or cold temperature. Both taste great.
*For vegan version, simply serve without creme fraiche.
Happy donabe life.
