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.
- 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.
- Pour the dissolved cornstarch, add the tofu and miso. Simmer for 2 more minutes.
- Add the cream and spring onions, mix then place on small bowls, topped with 1 slice of butter. Serve.