Description
A smooth and creamy Japanese-style sweet corn soup called Corn Surinagashi, made by simmering fresh corn kernels and cobs in konbu dashi stock, then pureeing and straining the soup for a delicate texture. This refreshing soup is lightly salted, chilled, and garnished with finely chopped parsley for a simple yet elegant appetizer or side dish.
Ingredients
Main Ingredients
- 2 sweet corn cobs (husk and silk removed)
- 500ml (1.1 pt) konbu dashi
- ¼ tsp salt
- Finely chopped parsley (for garnish)
Instructions
- Remove Corn Kernels: Using a sharp knife, carefully cut the kernels off the two sweet corn cobs. You should have about 1⅔ cups of corn kernels ready for cooking.
- Combine Ingredients: Place the corn kernels, the corn cobs, and 500ml konbu dashi into a pot. This combination will infuse the soup with deep umami flavor from the cobs and stock.
- Simmer: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low so the soup bubbles gently. Cook for 8-10 minutes, skimming off any foamy scum that rises to the surface to keep the soup clear.
- Cool and Remove Cobs: Turn off the heat and allow the soup to cool slightly. Remove and discard the corn cobs from the pot to avoid tough bits in the final soup.
- Puree the Soup: Use a stick blender directly in the pot to puree the corn kernels until the soup is smooth. If preferred, transfer the soup in batches to a stand blender and blend thoroughly.
- Strain the Soup: Pass the blended soup through a fine sieve using a spatula to press through as much liquid as possible. Discard the coarse corn bits and skins left in the sieve to achieve a silky texture.
- Season: Stir in ¼ teaspoon of salt and taste the soup. Adjust the salt to your preference for balanced seasoning.
- Chill and Serve: Refrigerate the soup until cold. Serve chilled in bowls, garnished with finely chopped parsley placed in the center for a splash of color and fresh flavor.
Notes
- Use fresh sweet corn for the best natural sweetness and flavor.
- Konbu dashi is a Japanese kelp stock, integral to authentic flavor, but can be substituted with vegetable broth for a similar effect.
- Removing scum ensures a clear and clean-tasting soup.
- Straining is key to the smooth texture characteristic of Surinagashi soup.
- Chilling the soup makes it especially refreshing, perfect for warm weather.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
