White Corn and Miso Soup with Chili Oil

In a suitable pot over medium heat, warm up 1 tablespoon of olive oil. Add chopped onions, salt and black pepper. Stir and cook while stirring for about 3 minutes, until onions are softened and golden.

Add miso paste and water. Stir well until miso is dissolved completely in the liquid.

Reserve 1/4 cup corn and set aside. Add remaining corn to the pot, stir and bring to a boil. Cook over medium heat for 40 minutes.

During this time, roast reserved corn in a small pan with remaining ½ tablespoon olive oil for about 2 minutes while stirring. Set aside.

For the chili oil (see notes), in a small pot, add olive oil and dried chili pepper. Cook over minimal heat for 20–25 minutes. Minimal heat is required so that the dried chili pepper won’t burn or be fried but only allow its flavors to season the oil. Strain if desired (I do).

Blend prepared soup either using an immersion blender or a regular blender. Before serving, stir in roasted corn, green onions and cilantro. Ddrizzle over 2 to 3 tablespoons of the chili oil. Enjoy.

Note: You don’t have to make chili oil. You can buy ready made chili oil or use your preferred chili sauce (including Tabasco). It’s also possible to use chili flakes instead. If you choose to prepare the chili oil then of course the dried chilies you choose to use will affect the taste of the oil. There are many types of dried chilies. There are the bigger ones, which are usually less spicy—in this case I would use two. There are the little ones that are usually very spicy, and then I would use one. Feel free to use any chili oil that is left for any other stews.