Summery Corn Soup
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.
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.