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Recipe Detail Page
Sweet Miso Corn Soup with Bay Shrimp
Summer 2019
The first time I mixed butter with sweet white miso paste and smeared it onto my corn on the cob, I knew life would never be the same. This takes that unforgettable sweet and salty umamitweaked flavour and packs it into a soup, with a garnish of wee shrimp for texture.
Serves 8 to 10
¼ cup (60 mL) unsalted butter
1 large sweet white onion, finely chopped
½ cup (125 mL) white miso paste (available at most supermarkets and Asian markets)
8 cups (2 L) low-sodium chicken stock
8 ears fresh corn, kernels cut off cobs (reserve cobs)
1 cup (250 mL) bay shrimp (also knows as salad shrimp)
1 tbsp (15 mL) melted unsalted butter
1 sliced red chili pepper, for garnish (optional)
Fresh black pepper (optional)
1 In a very large pot over medium heat, melt butter and cook the onions and miso paste together until onions are tender but not coloured, about 4 to 6 minutes. Add chicken stock, stir until miso is dissolved, and increase heat to high. Add corn kernels (holding back a few for garnishing) and their cobs, bring to a boil, lower to simmer, and cook for about 20_minutes, or until corn is cooked and soup tastes great. Remove cobs and discard. Puree soup in a blender in batches or in the pot with an immersion blender (it just won’t be as smooth.)
2 Toss shrimp with melted butter and place a spoonful in the middle of each bowl. Garnish with reserved kernels, a few slices of red chili pepper, if desired, or a grinding of black pepper. Serve at once.
Serves 8 to 10
