Japanese Corn Soup - Recipe With Photos Step By Step

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Japanese Corn Soup - Recipe With Photos Step By Step
Japanese Corn Soup - Recipe With Photos Step By Step

Video: Japanese Corn Soup - Recipe With Photos Step By Step

Video: Japanese Corn Soup - Recipe With Photos Step By Step


Corn (grains) - 300-500 g

Onions - 1 pc.

Wheat flour 1-2 tbsp.

Water or broth - 250 ml

Milk - 350 ml

Butter - 35 g

Vegetable oil - 0.5 tbsp.

Salt to taste

Ground black pepper - to taste

Bay leaf -1-2 pcs.

Chives - 1-2 stems (for serving)

  • 101 kcal
  • 35 minutes
  • 35 minutes

Photo of the finished dish

Step by step recipe with photo

This Japanese corn soup is one of my favorite first course options. In fact, it is a puree soup made from corn kernels with a minimum amount of spices and has a very delicate taste and creamy texture.

This soup is also often called “creamy soup without cream,” because in the process of grinding, the corn kernels turn into a milky gruel and secrete a juice that tastes and textures like cream.

Japanese corn soup is made with a minimal amount of ingredients, but you can also indulge in culinary experiments with them - by replacing some of the basic ingredients, you can prepare an even more dietary or vegetarian version of the dish.

This soup can be made with fresh or frozen corn. I especially liked the last option - frozen corn kernels can be stored in the freezer for months, and if necessary, a warming and delicious soup can be prepared in a few minutes.

Ready-made corn soup has a very delicate creamy taste and delicate aroma. The soup is thick and nutritious, but incredibly light. Try this sunny Japanese corn soup that you like ?!

Prepare your ingredients.

Cut off the corn kernels from the head or defrost the corn.

Place the saucepan over medium heat. Melt the butter with a drop of vegetable oil.

Add the chopped onion and stir-fry over low heat until the onion is soft and transparent.

Add flour and fry everything together for another 1 minute.

While stirring, pour in the broth or water. Stir well to dissolve all flour and no lumps remain.

Increase heat to medium and bring broth to a boil. Add corn kernels, a pinch of salt and pepper, 1-2 bay leaves.

Bring the mixture to a boil and cook for 10-15 minutes, until the corn kernels are tender.

Remove the bay leaf and grind the corn kernels with a hand blender. Pour in milk and, stirring occasionally, bring the mixture to a boil again.

Cook the soup over low heat for another 5-10 minutes. Season with salt and ground black pepper to taste.

Japanese corn soup is ready!

Serve the finished soup, sprinkle with a pinch of green onions. Enjoy your meal!

Other corn soup recipes

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