corn oboro-jiru

Oboro-jiru in japanese means not-creamy soup.
Corn,tofu and miso harmonizing excelent!

serves 4
ingreadients:

3 ears of corn
3 cups broth (from cob & water)
5 ounces silken tofu
2.5 tablespoons miso (mild)

garnish
2-3 shiso leaves, julliened
1 umeboshi, minced

procedure:

1 Remove kernel from the cobs. Put 3cups of water and 3cobs in pot,bring to a boil reduce heat and shimmer 20 minutes to make a nice broth.

2 Put kernel,tofu and 2cups of broth in a blender to puree.
3 Transfer corn-tofu puree to pot, bring to a boil, stirring, reduce heat and shimmer for 10 minutes. Turn off the heat and stir in miso. Add more broth if soup is too thick. Garnished with shiso and umeboshi, serve hot or chill.