Lunch
Miso and Sweet Corn Chowder
A Japanese-American vegan chowder, sweet corn and potato simmered in a dashi-style broth enriched with white miso so the umami depth and natural corn sweetness create a bowl that is both light and deeply satisfying.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
385Calories
12gProtein
18gFat
48gCarbs
8gSugar
6gFiber
780mgSodium
0mgChol
0gSat Fat
Goes well with
Belgian Blonde Ale
local
Yuzu and Ginger Tea
international
Vegan
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Cut kernels from 2 medium corn cobs, reserving cobs. Peel and dice 1 medium potato into 1.5cm cubes. Finely dice 0.5 medium onion. Finely grate 1 garlic clove. Thinly slice 1 spring onion. Measure white miso paste, coconut milk, and stocks.
2
Saute
Heat 1 tbsp olive oil in a saucepan over medium heat. Add onion, cook 3–4 minutes until softened. Add garlic, stir 30 seconds until fragrant. Add corn kernels and potato, stir to combine.
3
Simmer
Add 500ml vegetable stock and reserved corn cobs. Bring to a simmer over medium heat, then reduce to low. Cook uncovered 18–20 minutes until potato is completely tender and breaks easily with a spoon.
4
Build
Remove and discard corn cobs. Scoop one third of the soup into a blender and blend until completely smooth. Stir blended mixture back into the pot to create a creamy textured base.
5
Finish
Whisk 2 tbsp white miso paste with 2 tbsp hot broth until fully dissolved. Stir into the chowder. Add 80ml coconut milk and stir well. Season with 0.25 tsp salt and 0.25 tsp white pepper. Warm over low heat 2 minutes without boiling.
6
Plate
Ladle chowder into a deep bowl. Top with spring onions, 0.5 tsp toasted sesame seeds, 1 tsp chilli oil, and 5g fresh coriander. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 medium corn on the cob
- 22 medium potato
- 11 medium onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 1000ml1000ml vegetable stock
- 4 tbsp4 tbsp white miso paste
- 160ml160ml coconut milk
- 1/2 tsp1/2 tsp fine sea salt
- 1/2 tsp1/2 tsp white pepper
- 22 spring onion
- 1 tsp1 tsp toasted sesame seeds
- 2 tsp2 tsp chilli oil
- 10g10g fresh coriander
