|The Japanese love corn:
on pizza, pasta, at McDonald’s, in gyoza, in soup, …so why not add it to miso soup?The corn in this recipe is cut into rings, both because they looks like flowers floating in the soup, and because the sweetness of the corn cob adds a delicate corn flavor to the broth.
A silly side-note: when my daughter was a toddler first encountering corn she would hold the cob vertically like a popsicle and try to scrape the kernels down into her mouth.
As for cabbage in Japan, it is used in one of their most famous dishes: okonomiyaki, the cabbage-stuffed “as you like it” pizza.
Cabbage is also popular in soups, pickles, and as a side dish for deep-fried foods.
So why not enjoy it in miso soup?
Corn and Cabbage Miso Soup
adapted from hikarimiso.com
- ½ cup coarsely chopped cabbage
- 1 ear of corn, cut into rings
- 3½ cups water
- 1 packet hon dashi powder
- ½ block of soft tofu, drained and cut into cubes
- ½ cup milk
- 3 Tablespoons white miso
- a pat of butter for each bowl
Bring a pot of water to a boil. Add the cabbage and simmer for a few minutes, then add the corn and simmer until cooked. Lower the heat then stir in the tofu cubes and the dashi powder. Put some of the hot soup into a cup to dissolve the miso. Stir the miso into the pot. Add the milk. Heat until hot, but do not boil. Ladle into bowls and place a pat of butter on top of each.