Guest Author - Sherry Van Der Elst

Miso is a fermented soybean paste made by adding a yeast mold--known as koji--to soybeans and allowing them to ferment. Miso ranges in color from white to brown, depending on the ingredients used and the length of fermentation. The lighter varieties are less salty and milder in flavor, while darker miso is saltier and has more intense flavor. The white miso used in this recipe is sweet and mild--a perfect complement to the delicate flavor of the corn.

1 1/2 cups corn, fresh or frozen
1 2/3 cups dashi
1 tsp soy
2 Tbs. white miso paste

1. Bring a pot of lightly salted water to a simmer and cook fresh or frozen corn until just heated through. Drain thoroughly.

2. In a separate pot, combine remaining ingredients and bring to a boil. Add corn, reduce to a simmer and cook for two minutes.

3. Puree corn in blender or food processor and strain.

Optional: Garnish with diced cooked chicken, peas and sliced green onions

Serves 4.