Always check the labels of the products you use.
Method
- 1
Finish. Cut kernels from cobs and put in a big bowl. Put cobs in a mid-sized pot and add water to cover. Bring to the boil, reduce heat to medium-low, plus simmer till stock is infused using corn flavor, 40–45 minutes. Heat butter in another mid-sized pot over mid-sized. Cook onion, mixing often, till translucent, around 4 minutes. Tip in miso and ½ cup corn stock and mix to dissolve miso. Tip in corn kernels and another ½ cup corn stock and heat till corn is bright yellow plus just cooked through, around 2 minutes. Leave till it is cold a little, next move to a blender and blend, streaming in corn stock to thin (2 cups), till there are no lumps left. Strain soup through one fine-mesh sieve back in pot; add salt and pepper till it tastes right. Heat over medium-low till warmed through. Share soup between bowls; top using chives plus drizzle using chili oil.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 281 kcal |
| Protein | 8.9 g |
| Carbohydrate | 41.4 g |
| of which sugars | 13.7 g |
| of which free sugars | 0 g |
| Fat | 12.2 g |
| of which saturates | 6.1 g |
| Fibre | 5.2 g |
| Salt | 1.94 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
