Description
A creamy and savory soup combining sweet corn and umami-rich miso with tender shredded chicken for a comforting meal.
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 tbsp white miso paste
- 1 cup shredded cooked chicken
- 4 cups chicken or vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream or coconut milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until soft.
- Add corn kernels and cook for 3 minutes.
- Pour in broth and bring to a simmer. Cook for 10 minutes.
- Blend half the soup until smooth, then return to the pot.
- Stir in miso paste until dissolved.
- Add shredded chicken and cream. Simmer for 5 minutes.
- Season with salt and pepper.
- Garnish with parsley before serving.
Notes
- Use gluten-free miso if needed.
- Replace heavy cream with coconut milk for a dairy-free option.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion