Kyoto was probably the biggest surprise for me. I fell in love with this city way more than I thought I would. It was enriched with culture, breathtaking architecture and intimate streets. Incredibly atmospheric, Pontocho Alley, was perhaps one of the most magical places I visited. Lined with traditional buildings, authentic restaurants, bars and shops, this street is something you would imagine walking down in a Studio Ghibli movie. In the day, it doesn’t seem like much, however once the sun sets, the contrasting lights from the buildings makes the street, incredibly scenic. However, regardless of Pontocho Alley’s beauty, It is the place to get your slice of great Japanese cuisine.
After a day of walking around Kyoto’s wonderful temples, some friends and I wondered down Pontocho Alley to grab some dinner. We arrived at peek time and unfortunately, couldn’t get a table for 4 in the place we had our hearts set on. Pondering down the street, we had the same situation with majority of the restaurants we took a liking too or they were extremely pricy. Slightly defeated and starving, we saw this one place with bamboo sliding doors. Through the translucent window, we saw a couple and 4 free seats. The menu was decent, reasonably priced and looked authentic so we quickly rushed ourselves inside.
Set meals in Japan are very common and are a great value for money. I was so hungry that I quickly ordered myself a Premium Malt beer and my set meal. About 5 minutes later my waitress graced with me a salad and yellow corned coloured soup. I grabbed my chopsticks and chowed down hungrily into my salad. It was fresh,crunchy and everything a salad should be, delicious. Still hungry, I was eager to tackle my mid meal, creamed corn soup. I grabbed my spoon and dunked it in. So simple, yet ultimately flavoursome, this soup was moreish and wholesome. It was glossy, thick and creamy.The flavour was rich, comforting and sweet and considering I had visited 3 temples that day, It was exactly what I needed. I was exhausted.
Since returning from my trip, that Japanese soup has been in my dreams. It was extremely memorable and I have been craving that sweet and thick chowder ever since.
Regardless that the weather is turning into Summer, this soup is a great midweek meal all year round. It’s quick, dairy free, vegan and most importantly, delicious. This sweetcorn soup, is thickened with alpro single cream and seasoned with sweet white miso paste.
In the last couple of months, I have been trying to reduce my dairy intake and thankfully, I discovered Alpro’s single cream. Made out of soya, this alternative for milk or cream is great if your trying to be health conscious or if your intolerant to dairy. Plus, for this easy corn soup recipe, it gives an extra sweet tone to the broth that bounces off the flavour of the miso.
I really enjoy the mild aftertone of the miso as it takes the ever so sweet edge off the sweetcorn and brings an umami flavour to the soup. The Japanese flavoured broth is light but bold in flavour which makes every slurp satisfying. To make this cream corn soup recipe even more additive, drizzle sesame seed oil on top. God, I love that stuff so much. It makes it even more lip smacking.
As an ex smoker, I no longer crave for those sticks of poison, however I do long for the smokey flavour. To give the soup some oomph, I charred a fresh cob and sprinkled the blackened corn carnels on top. The textural contrast of the corn and the broth gives this Vegan miso sweetcorn soup some extra body.
This japanese soup is mega addictive and so cheap to make. Using only canned sweetcorn, plant based single cream, miso, veggie stock and a fresh cob, you have a healthy yet hearty soup that only uses 5 ingredients. Pretty neat huh?
This simple corn soup recipe is explosive in flavour and you won’t believe that this restaurant-worthy dish was made at home.
Bring a little bit of Kyoto into your life with this Vegan Miso Sweetcorn soup. It’s:
- Cheap as Chips
- Authentic Japanese Aroma
- Lip Smacking
- Dairy Free
- Soul Hugging
This miso soup recipe serves about 3 people so it’s great for a light, midweek meal or to make for your lunches for work. If you wanted to make it for the entire family or for a gathering, double or triple the amount of ingredients.
If you do make this ‘Vegan Miso Sweetcorn Soup’ recipe or any similar dishes like ‘Chicken & Sweetcorn Wonton Soup’, ‘Vegan Supergreen Pho‘ & ‘Vegan Curried Pumpkin & Parsnip Soup’, then leave a comment or tag a photo on my Instagram or Twitter, Facebook. Cheers my food besties. Ciao for now!
Vegan Miso Sweetcorn Soup
Yield 3 Bowls
This easy, vegan miso sweetcorn soup recipe is the ultimate comfort food. Sprinkling of charred corn and drizzling of sesame seed oil to make it extra lip smacking.
- 325g Naturally Sweet Tinned Sweetcorn
- 1x Corn On The Cob (optional)
- 250ml Alpro Soya Single Cream
- 2 Tablespoon Sweet White Miso Paste
- 600ml Vegetable Stock
- 2 Tablespoon Sesame Seed Oil (optional)
- Salt & Pepper, To Season
- On a high heat, add your sweetcorn with it's water into a medium saucepan and cook for 2 minutes.
- Add the stock, bring to the boil and then reduce the heat to simmer.
- Stir in the cream and season with salt and pepper to taste. Follow with two heaped tablespoons of miso and mix until the paste has dissolved.
- With a hand blender, whizz the ingredients together until silky & smooth. Keep on a low heat until serving.
- In a hot, dry frying pan, char your corn on the cob. Every now and then, turn your cob so it evenly blackens. Once charred, carefully transfer to a chopping board. Holding the cob firmly from the top, carefully slice down the base to remove the kernels.
- Serve the soup into individual serving bowls, sprinkle with charred sweetcorn kernels and drizzle with sesame seed oil. Serve whilst hot.
- Serve into individual serving
Courses Starter, Main Course,
Cuisine Japanese, Vegan, Gluten Free
Serving Size 200ml
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.