Japanese-style Candy Corn Soup (Corn Surinagashi)

Japanese-style Candy Corn Soup is made with candy corn, and is my third Surinagashi recipe. In contrast to Western-style corn soup, Corn Surinagashi doesn’t use milk or cream. The flavour comes from the corn itself and konbu dashi, making it a low-calorie vegetarian soup.

Like Pumpkin Surinagashi, it’s a fast and simple soup. Utilizing candy corn (versus regular corn) makes such a distinction to the sweetness of the soup. However even if you happen to don’t use candy corn, it’s nonetheless naturally candy and engaging.

You can also make Japanese-style Candy Corn Soup utilizing frozen corn or canned corn, however nothing beats the flavour of the contemporary corn cob, which is enhanced by boiling the cobs when cooking the corn kernels.

The soup retains for a number of days within the fridge and could be frozen as much as a month.

What’s in my Japanese-style Candy Corn Soup (Corn Surinagashi)

You solely want 3 elements:

• Corn cobs
• Konbu dashi
• Salt
• Chopped parsley for garnish (not within the photograph).

I used konbu dashi (the highest one within the photograph beneath) as a substitute of standard dashi inventory constituted of bonito flakes. Konbu dashi has a milder flavour, which helps improve the pure flavour of the corn. Nevertheless, if you happen to solely have common dashi, you possibly can substitute it for konbu dashi.

You may also use frozen or canned corn to make Corn Surinagashi, though I strongly advocate utilizing contemporary corn.

Make Japanese-style Candy Corn Soup (Corn Surinagashi)

See the video – this can be a easy recipe, however I made a video for this to indicate simply how simple it’s to make.

1. Take away the corn kernels from the cobs.
2. Put the corn kernels, cobs, and konbu dashi right into a pot and convey it to a boil.
3. Scale back the warmth to simmer and prepare dinner for about 8-10 minutes. Take away scum.
4. Flip the warmth off and let it settle down barely.
5. Take away the cobs, then use a stick blender to mix till easy.
6. Put the soup by a sieve.
7. Chill and serve with chopped parsley as garnish.

To take away corn kernels with out scattering in all places, I referred to “ reduce corn off the cob” in RecipeTin Eats Corn Fritter recipe.

I used a stick blender, however you possibly can in fact use a stand blender. If utilizing a stand blender, be sure that the cooked corn and dashi inventory have cooled to lukewarm earlier than mixing, as sizzling liquid might trigger the blender to overflow.

I put the blended corn soup by a sieve. This provides the soup a easy, delicate end.

It’s summer season in Sydney so posting a soup recipe may sound loopy, however Corn Surinagashi could be served chilled, cool, at room temperature, or sizzling. Chilled soup is definitely fairly good. Readers in northern hemisphere can in fact serve it sizzling.

Chilled or cool soup can be served in a shot glass as a canapé or in a small bowl/cup as a starter just like the pictures beneath.

Proper: In a shot glass as a canapé. Left: In a small glass cup as a starter.

Yumiko

Watch How To Make It

Japanese-style Candy Corn Soup (Corn Surinagashi)

In contrast to the Western-style corn soup, Corn Surinagashi doesn’t use milk or cream. The flavour comes from the corn itself and dashi inventory. It may be served chilled, cool, at room temperature, or sizzling.

This can be a vegetarian dish. See the video.

Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up a whole meal. I hope it’s of assist to you.

Recipe Sort:

Appetiser, Soup

Delicacies:

Japanese

Key phrase:

chilly soup, corn recipe, corn soup, vegetarian soup

Serves: 2 Servings (makes 450-480ml / 1pt)

Writer: Yumiko

Components (tbsp=15ml, cup=250ml)

• 2
  candy corn cobs
  (husk and silk eliminated, observe 1)
• 500ml / 1.1pt
  konbu dashi
  (observe 2)
• ¼
  tsp
  salt
  (observe 3)

Garnish (elective)

• Finely chopped parsley
  (observe 4)

Directions

1. Take away the corn kernels from the corn cobs (observe 5). You will have about 1⅔ cups of candy corn kernels.

2. Put the corn kernels, cobs, and konbu dashi right into a pot. Convey to a boil.

3. Scale back the warmth to medium low to softly bubble. Cook dinner for 8-10 minutes, then flip the warmth off. Whereas the corn is cooking, foamy scum might rise to the floor – take away as a lot of it as potential.

4. Let the soup cool barely, then take away and discard the cobs.

5. Utilizing a stick blender, purée the corn within the pot till the soup turns into easy. Alternatively, use a stand blender, in batches if required (observe 6).

6. Pressure the soup by a superb sieve. Use a spatula to press as a lot of the corn purée by the sieve as potential. Discard any onerous corn bits and skins left within the sieve (observe 7).

7. Add salt and style. Add a little bit extra salt, if required.

8. Chill the soup within the fridge (observe 8) and serve in a bowl with garnish within the center if utilizing (observe 9).

Recipe Notes

1. I purchased a pack of candy corn on the grocery store, which got here with the highest and backside trimmed. 2 corn on the cob weighed about 450g / 1lb.

You should utilize frozen corn kernels or canned corn kernels if you happen to can’t get contemporary corn. The flavour of the corn can not beat the freshly made Corn Surinagashi, however it nonetheless comes out good.

2. I used granular konbu dashi powder, however you possibly can in fact make konbu dashi from scratch (confer with Types of Dashi Inventory). In case you are not vegetarian, you can even use regular dashi inventory from bonito flakes, however I feel that the soup tastes cleaner once you use konbu dashi.

In case you are utilizing canned corn kernels, scale back dashi inventory to 300ml as you don’t have to prepare dinner the corn kernels.

3. The granular konbu dashi powder that I used contained salt, so I solely wanted ¼ tsp salt to season the soup. In case you are making konbu dashi from kelp, you might want barely extra salt.

4.  A small sprig of curly parsley or thinly sliced blanched okra items may also work as you possibly can see within the photograph of canape and startar within the submit.

5. Consult with “ reduce corn off the cob” in RecipeTin Eats Corn Fritter recipe which reveals the way in which to take away kernels with out scattering in all places.

6. In case you are utilizing a stand blender, let it cool all the way down to no less than lukewarm temperature, in any other case the soup may explode.

7. The consistency of the soup is much like, or barely thinner than, corn cream soup. It is going to rely how a lot liquid evaporates whereas cooking the corn in step 3.

If the soup is simply too thick to your liking, add a little bit water or dashi. Whether it is too skinny, you possibly can warmth the soup gently to cut back and thicken it.

8. You’ll be able to serve it chilled, cool, at room temperature, or sizzling. It’s fairly versatile.

9. You may also serve it in a shot glass as a canapé or in a small bowl/cup as a starter.

10. Diet per serving.

serving: 375g energy: 131kcal fats: 1g (2%) saturated fats: 0.1g (1%) trans fats: 0g polyunsaturated fats: 0g monounsaturated fats: 0g ldl cholesterol: 0mg (0%) sodium: 469mg (19%) carbohydrates: 31g (9%) dietary fibre: 4g (16%) sugar: 5.0g protein: 4.3g vitamin a: 0mcg (0%) calcium: 21mg (1%) iron: 0.9mg (5%) potassium: 714 mg (20%)