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.
Ingredients
Scale
- 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
Instructions
- 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.