How to Make It
Cut corn kernels from cobs. Reserve cobs and set kernels aside (you should have about 4 cups).
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.
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.
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.
Serve soup in bowls topped with sliced scallions and radishes. Drizzle with oil.
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.