Free Healthy Recipe - Corn Miso Chowder

Dairy free, Low carbohydrate, Low fat, Low sugar, Wheat Free

Traditional miso starts with making dashi, a stock made from kombu ( seaweed) and bonito flakes (dried mackerel). If that all seems too hard you can enjoy the many benefits of miso in this corn miso chowder. Kombu can be purchased for Asian stores.

1 tbsp sesame oil
1 carrot finely sliced
1 small onion finely chopped
1 6 kombu, lightly rinsed
1 pinch sea salt
4 cups spring water
1 tbsp Mugi miso, (level)

String celery and slice thinly. Heat oil in a saucepan and add celery, carrot, pinch of sea salt and onion. Cook together for 5 minutes on a medium heat.

Add water, corn cobs, kombu, bay leaf and bring to a boil. Turn down heat and simmer for 30 minutes. Remove kombu, bay leaf, corn cobs and then remove the kernels. Discard kombu, bay leaf and corn cobs, and set kernels aside.

Place contents of saucepan into blender and blend until smooth. Place a little soup in a bowl with the miso to form a paste. Add back to soup along with the kernels. Stir through. Let stand for 2 minutes and serve garnished with parsley.

Makes 6 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 50 mins
Ready in: 60 mins

Suitable for:
Dinner, Entree, Lunch, Soup
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Nutritional Information - Per Serve
Kj 400 kj
Calories 96 kcal
Fat 4 g
Saturated Fat 0.5 g
Total Carbohydrate 10.7 g
Total Protein 2.9 g
Fibre 3.3 g

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