Japanese Corn Soup

🌽 Japanese Corn Soup

A creamy, sweet-savoury soup made from sweetcorn, milk, and a touch of butter – smooth, comforting, and loved across Japan.

🧂 Ingredients (Serves 2–3)

• 1 cup sweet corn kernels (fresh, frozen, or canned)

• 1 small onion, finely chopped

• 1 tbsp unsalted butter (or olive oil for vegan)

• 1½ cups vegetable or chicken stock

• 1 cup milk (dairy or plant-based like oat/soy)

• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)

• Salt & white pepper to taste

• (Optional) chopped parsley or spring onion for garnish

👩‍🍳 Step-by-Step Instructions

Step 1: Sauté the aromatics
In a pot over medium heat, melt butter. Add chopped onion and sauté for 3–4 minutes until translucent and soft (not browned).

Step 2: Cook the corn
Add sweet corn to the pot and stir for 1–2 minutes. Pour in the stock and bring to a gentle boil. Simmer for 5 minutes.

Step 3: Blend until smooth
Turn off the heat. Carefully transfer soup to a blender (or use an immersion blender). Blend until very smooth.

Step 4: Add milk and thicken
Return the soup to the pot. Stir in the milk. If using cornstarch slurry, add it now and cook on low heat until slightly thickened (2–3 minutes). Do not boil.

Step 5: Season and serve
Add salt and white pepper to taste. Serve hot, topped with chopped parsley or spring onion.