By Kiera and Ivan Mendoza
Fast Fresh Corn Idea: Rach's White Miso Corn Soup
Corn, white miso and sweet butter come together quickly to make white miso corn soup.
Updated at: Thu, 17 Aug 2023 01:02:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories304 kcal (15%)
Total Fat16.3 g (23%)
Carbs29 g (11%)
Sugars15.5 g (17%)
Protein16.4 g (33%)
Sodium932.9 mg (47%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8 earscorn
shucked
4 tablespoonsbutter
¼ cupwhite miso paste
1onion
large, chopped
4 clovesgarlic
peeled and crushed or grated
1 quartchicken bone broth
or stock, or vegetable stock
2 cupwater
2bay leaves
large
Sweet chili sauce
or hot honey, to drizzle
Fresno chili peppers
Very thinly sliced, mild, or Jalapeño peppers, spicy
2scallions
thinly sliced
Instructions
Step 1
Place a small bowl upside down in a larger glass bowl. Balance corn on stable end to scrape kernels from cobs and reserve cobs.
Step 2
In a large pot or Dutch oven over medium to medium-high heat, melt butter. When it foams, melt miso into butter and whisk to combine. Add the onions, partially cover, and soften a few minutes, then add garlic, corn cobs, stock, water, and bay leaves. Raise heat to bring to boil, then reduce heat to low, rolling boil and cook 30 minutes. Remove the bay leaves and cobs, then puree with immersion blender. For a smoother soup, transfer to high power blender and process on soup setting.
Step 3
Serve soup garnished with sweet chili sauce or hot honey, sliced mild or hot fresh chili peppers and scallions.
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