Easy Corn Potage Recipe -Japanese Corn Soup

Vegan, Gluten Free, Sweet, Creamy Deliciousness

In Japan, Corn Potage is so popular that they are sold in vending machines! Originally, “Potage” is adapted from French cuisine, meaning thick, soup. In this recipe, we’ve simplified the preparation. We’ve kept the sweet, creamy flavor while making it less heavy and catered to a more fresh palette. Corn Potage is great by itself or as a side dish. Please enjoy this comfort dish, great for a cold day!

Prep/Cook time: 10 minutes

This recipe makes 2 servings

Ingredients

• 2c Konbu (sea kelp) stock (This can be made a couple of different ways: you can boil 2 cups of water with one 2 inch long konbu, or you can put dashi granules into 2 cups of water)
• 3/4 c Corn kernels (frozen or fresh)
• 1 tbsp Sake
• 1 tsp Brown rice syrup
• 1 tsp Tamari soy sauce
• 1 tsp Gluten Free Miso
• 1 tsp Cornstarch mixed with 1tbsp cold water
• Garnish of choice (Kaiware, scallions, gluten free croutons, parsley etc)

Directions

1. Bring stock to a boil in pot
2. Add corn and cook for 4-5 minutes
3. Strain the stock over a bowl, reserve stock
4. Blend corn in a food processor and purée (blending along with the soup is fine too)
5. Return stock in pot
6. Press corn purée through strainer to remove solid pieces
7. Bring to a boil
8. Add sake and brown rice syrup
9. Add cornstarch mixture and stir constantly until thickened
10. Add tamari soy sauce and melt miso as you simmer for 2 more minutes
11. Serve in a bowl with scallions, kaiware, or preferred garnish!