Tara Donne
Hands-On Time
20 Mins
Total Time
50 Mins
Yield
Serves 4

A classic, summery corn soup now has a gut-friendly perk thanks to miso. It's deeply savory and has a two-allium base of leeks and scallions, aromatic thyme, and enough white wine to add balancing tang to each bite. The corn does double duty—you’ll use the cobs to infuse the broth with their sweet flavor (maximizing the vegetable), and then add the kernels for juicy, plump body. Pureeing a ladle of the kernels with the miso adds welcome thickness to the soup, a boost of umami, and it so happens that miso aids digestion. To bulk it up, add chopped avocado or pieces of silken tofu.

How to Make It

Step 1

Cut corn kernels from cobs. Reserve cobs and set kernels aside (you should have about 4 cups).

Step 2

Heat oil and butter in a large pot over medium. Add leeks, finely chopped scallions, and ¼ teaspoon salt. Cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in wine and cook for 1 minute. Add cobs, thyme, bay leaf, and 6 cups water; bring to a boil over high. Cover and reduce heat to medium; simmer for 20 minutes to let flavors meld.

Step 3

Remove cobs, thyme, and bay leaf from pot; discard. Add corn kernels and remaining 1 teaspoon salt. Cook over medium, stirring occasionally, until corn turns bright yellow and is just tender, 5 to 6 minutes.

Step 4

Ladle 2 cups corn mixture into a blender and add miso. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Blend until smooth, about 30 seconds. Return mixture to pot and stir to combine.

Step 5

Serve soup in bowls topped with sliced scallions and radishes. Drizzle with oil.

Chef's Notes

Intro to miso: Typically made from soybeans, salt, and a grain like rice or barley, this versatile condiment is a savory flavor bomb. Since it’s fermented, it supports gut health and digestion. Look for it in the refrigerated section, often near the tofu.

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