Hokkaido Style Chicken Miso and Corn Soup

Hokkaido Style Chicken Miso and Corn Soup is a Hokkaido inspired soup dish made with chicken, miso and corn infused with butter and a bit of cream.

When I was making this, I was tempted to put ramen on it but since I don’t have one this one will remain as a soup. Hokkaido Style Chicken Miso and Corn Soup is a Hokkaido inspired soup dish made with chicken, miso and corn infused with butter and a bit of cream. This is not a real Japanese recipe but it was inspired from the ingredients commonly used in the Hokkaido cuisine.

I remembered I watched one travel show that features this place and their cuisine, apparently Hokkaido is more relaxed compared to the rest of Japan where the rules of customs and traditions can be broken without offending someone, similar to their food hence their ramen style is quite different to others as they try to explore other things rather than stick to the traditional recipe hence you see corn and butter on ramen. Hokkaido also uses a lot of dairy products compared to the rest of Japan hence you see milk and/or cream added in some of their dishes.

I love this soup, the flavours are quite unique, not one of those usual tastes that you encounter on a regular basis. It’s a complex flavoured soup where its sweet because of the corn; savoury from the chicken; creamy from the butter and cream; salty and umami filled from the miso and dashi. Then the textures as well is interesting, chewy chicken bits, soft tofu and crispy corn is what will give your palate that pleasure. Are you convinced? Will you make one of this?

Hokkaido Style Chicken Miso and Corn Soup

★★★★★ 5 from 1 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Category: Main Course
• Cuisine: Japanese

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Description

Hokkaido Style Chicken Miso and Corn Soup is a Hokkaido inspired soup dish made with chicken, miso and corn infused with butter and a bit of cream.

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Ingredients

Scale 1x2x3x

• 1/2 cup white miso, adjust to your liking
• 1 1/2 cup boiled chicken, flaked
• 1 block tofu, cubed
• 1 cup fresh corn
• 6 cups unsalted good chicken stock
• 1 packet dashi powder
• 1/4 cup cream
• 1 stalk spring onion, sliced
• 1 tbsp cornstarch, dissolved in 1/4 cup water
• butter

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Instructions

1. In a soup pot combine chicken stock, dashi powder, fresh corn and boiled chicken. Bring to a boil and simmer in low heat for 13 minutes.
2. Pour the dissolved cornstarch, add the tofu and miso. Simmer for 2 more minutes.
3. Add the cream and spring onions, mix then place on small bowls, topped with 1 slice of butter. Serve.

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