Creamy Roasted Corn Miso Soup

Step 1

Heat the oil in a large pot over medium heat. Add the white onion and cook for 3–4 minutes, until softened. Add the garlic and ginger and cook for another minute, until fragrant.

Step 2

Add the sweet corn kernels and vegetable broth. Bring to a gentle simmer and cook for about 15 minutes, allowing the corn to soften and the flavors to develop.

Step 3

Stir in the miso paste and soy sauce, then remove from the heat.

Step 4

Carefully transfer the soup to a high-speed blender and blend until completely smooth and creamy. Taste and adjust with additional soy sauce, miso, or optional coconut milk if needed. Return the broth to the pot and keep warm over low heat.

Step 5

While the broth simmers, heat a cast-iron skillet or heavy pan over medium-high heat. Roast the ears of corn, turning occasionally, until the kernels are golden and lightly charred on all sides.

Step 6

Let the corn cool slightly. Using a sharp knife, slice down the sides of each cob, keeping some kernels together in larger pieces for topping.

Step 7

Cook the udon noodles according to the package instructions. Drain and set aside.

Step 8

Divide the udon noodles among four bowls and ladle the hot creamy corn miso broth over them.

Step 9

Top with roasted corn and sliced green onions. Finish with a generous drizzle of chili oil and serve immediately.