Pureed Corn Soup.
Our corn soup was inspired by our dinner at Wakuriya. Making the soup was a relatively easy task, especially if you already have dashi. For each batch of dashi, we always make primary and secondary since it is sooo good! We use the secondary dashi as a soup base the following day. This recipe only called for one ear of corn, so the corn flavor was very subtle, almost too subtle. Upon finishing it, it tasted like a miso soup with a hint of corn. This wasn't what we were anticipating. The Wakuriya dish had more corn presence. Since K + E already have miso soup on the menu, and this wasn't what we had thought it was, we are going to modify this recipe to get a more intense and creamy corn flavor.
Stripping Kernels off the Cob.
Processing the Corn.
Moving the Corn Pulp to a Strainer.
Straining the Corn Pulp.
Miso.
Heating up Dashi.
Softening the Miso with some Dashi.
Cutting Tofu.
Cooking with Mustard and Miso.
Adding Tofu.
Pureed Corn Soup, ready to eat!
Note: The dish we'll be presenting for the Club is not the same as the recipe listed previously.
ReplyDeleteOur Version (approximate):
6 Cobs of Corn (steamed,then cut the kernels off)
2.5 - 3 Cups 2ndary Dashi
2.5 T Miso
2 T Japanese Mustard
Pinch of Salt
1 T Light Soy Sauce
Blend the Corn kernels in blender.
Heat up to boiling with Dashi.
Then add in other ingredients to taste (approximately to the amounts listed)
Serve with Roe and cut Scallions.