Spicy Miso Corn Chowder with Abokichi
The perfect hearty soup for this unreliable weather
by Fran Allen, CNP
This is the perfect soup for this unreliable spring weather, it feels fresh and spring like while still being warm and hearty. A quick and simple soup made from mostly pantry ingredients with a great flavour and plenty of nutrients. Whip up a batch on a rainy day while you wait for the summer sun.
Makes 1 large pot (8-10 servings)
Ingredients
1 tbsp olive oil
1 tsp chili flakes (optional)
1 large leek thinly sliced, green parts removed
2 large russet potatoes peeled and diced, approx. 3 cups
4 C fresh or frozen corn
½ C split peas or red lentils
6 cups of water
1 pack Abokichi Instant Miso Soup
Salt and fresh ground pepper
Topping options
Thinly sliced radishes
Cilantro
Fresh chives
Gomasio
Directions
In a heavy bottom pot on medium heat, warm the olive oil, chili flakes and leeks until tender. Add in the potatoes, corn, split peas, season with salt and lots of fresh pepper.
Add in the water to cover the vegetables and simmer on medium until split peas and potatoes are tender.
Once fully cooked remove from heat and add in the instant miso soup mixture. Blend and thicken the soup’s consistency using an immersion blender a few times around, you want to make sure there are nice pieces. Taste and season with extra salt and pepper if needed.
Top with Miso Chili Oil, chopped chives and cilantro to serve.
Store in an airtight container in the fridge for up to 1 week or in the freezer for 3 months.