Recipe: Creamy Kabocha and Corn Potage by Naoko Takei

Equipment:

Soup & Stew Donabe, "Miso-shiru Nabe" (large)

Servings

8 - 10

Ingredients

• 1 tablespoon olive oil
• ¼ medium sweet onion, minced
• 1 clove garlic, minced
• 1 small knob, ginger, minced
• 1/6 medium kabocha, peeled and cut into cubes
• 3 cups (750 ml) vegetable stock
• 4 ears corn, sliced off from cobs
• 2 tablespoons Saikyo miso (sweet white miso)
• 1 tablespoon shio-koji (can be substituted with 1 teaspoon salt)
• some white pepper
• some very fine olive oil

Procedure:

1. In "Miso-shiru Nabe", heat 1 tablespoon olive oil and sauté the onion, garlic, and ginger over medium heat until the onion is very soft (about 5 minutes). Add the kabocha and sauté for 1 minute.
   
   
2. Add the vegetable stock. Turn the heat to medium-high. Bring to a boil, and reduce the heat to simmer.
   
   
3. Add all the corn except for 1 cup (240 ml). Simmer until the kabocha is cooked through (about 5 minutes). Turn off the heat and let it rest for 10 minutes.
   
   
4. Transfer the content to a blender.  Add the miso, shio-koji, and some white pepper. Blend until smooth.
   
   
5. Transfer the blended mixture back to "Miso-shiru Nabe". Add the remaining corn and bring to simmer over medium-heat. Simmer for a few minutes.
    
   
6. Serve into individual soup bowls and with some drizzle of fine olive oil and sprinkle of white pepper