This miso milk soup gives one warm, lightly creamy bowl in only 20 minutes. Knowing when to turn off the heat after the milk goes in is the tricky part. The milk is heated only until small bubbles form around the edge and it is hot, then the heat goes off straight away.
The miso is stirred in last, since long boiling flattens its aroma. The vegetables simmer soft first in 280ml water, and the sausage and corn join once the vegetables are fully tender.
This batch weighs about 770g, at roughly 152 calories per 100g.
Method
Cut 1/4 onion into small squares, cut 40g carrot and 1 small potato of about 40g into bite sized pieces, and thinly slice the 3 smoked sausages.
Put the onion, carrot and potato in a small pot with 280ml water and simmer until the vegetables are tender.
Add the sausage, 40g corn kernels and 1/2 teaspoon miso seasoning powder.
Pour in 120ml oat milk, cover and heat until small bubbles form and the soup is hot, then turn off the heat.
Season with 1/2 tablespoon soy sauce and 1.5 tablespoons miso paste, stir until dissolved and ladle into a bowl.
Tips
Without miso seasoning powder, use seasoning powder or leave it out.
Canned corn is already cooked and saves time, while fresh corn should be stripped from the cob and boiled first.
Turn off the heat as soon as small bubbles appear, because a hard boil splits the milk.
Miso goes in last and does not get boiled again, which keeps its aroma.
Vegetables cut into even, small pieces soften faster.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.