Ingredients

Method

• 2 T miso paste
• 1 cup sake or white wine
• 1 x 400 g creamed sweetcorn
• 1 x 4 cm ginger piece, grated
• 2 cups mussel or fish stock
• 2 cups cream
• 1 cup sweetcorn kernels, cooked
• 4 spring onions, sliced
• 4 spring onions, sliced

Method

Ingredients

Blend the miso paste, sake, creamed sweetcorn and ginger until smooth.

Transfer to a saucepan and reduce very slowly until thick.

Add the stock and reduce by two-thirds, add the cream and simmer for 5 minutes.

Strain the soup and divide between bowls.

Top generously with sweetcorn kernels and garnish with spring onion.