Corn Miso Soup

Instructions

1. Prepare the corn
   Cut the kernels off the corn cobs. Reserve the cobs and break them in half. Set aside 1/2 cup of corn kernels for garnish.
2. Make corn stock
   In a large pot, combine dashi stock with the corn cobs. Bring to a boil, then reduce heat and simmer for 10 minutes to extract corn flavor. Remove and discard the cobs.
3. Sauté the aromatics
   In a separate pan, heat sesame oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
4. Combine ingredients
   Add the sautéed aromatics and corn kernels (except reserved garnish) to the corn stock. Bring to a simmer and cook for 5 minutes until corn is tender.
5. Blend the soup
   Transfer about half of the soup to a blender and purée until smooth (be careful with hot liquid). Return the puréed mixture to the pot and stir to combine for a creamy but chunky texture.
6. Add seasonings
   In a small bowl, mix miso paste with a ladleful of hot soup until dissolved. Add this mixture back to the pot along with sake, mirin, and soy sauce. Stir well and simmer for 2 minutes. Be careful not to boil the soup after adding miso.
7. Serve and garnish
   Ladle the soup into bowls. Top each serving with the reserved corn kernels and sliced green onions. Serve immediately.