Corn is one of my favorite vegetables. I like it so much, partly because it is delicious, partly because the season is so short, partly because it is so versatile and partly because I have a photo of my grandmother standing next to a corn field when she was young. She lived to be 98!
Corn and Squash Miso Soup
2 t olive oil
1 onion, chopped
2 garlic cloves, minced
1 t wakame sea flakes
3 C water or corn stock *
3 C buttercup or any winter squash, skinned and cubed
1 celery stick, sliced
1 C fresh corn off the cob 🌽
4 T White miso
Celery leaves or parsley for garnish
Heat oil in a heavy stainless soup pot. Sauté the onions and garlic until the onions are translucent. Add the water, squash and celery to the pot. Add wakame flakes.
Bring to a boil and cook on a medium flame for 10 minutes. Add the corn and simmer for 5 minutes longer. Blend the miso in 1/3 cup broth, then add to the soup. Cook 1 minute longer.
Serve and garnish.
* Optional to make the soup extra delicious. After you take the corn off the cobs, cook the cobs in the 3 cups water for 5 to 10 minutes. Remove the cobs from the water and continue with the recipe.