A little about this dish
A warm fusion soup for a cool evening. The key ingredients are leeks, fresh corn, pak choi, and lime, blended into an Asian-inspired miso broth. It's light yet profoundly flavorful, with a pleasant balance of sweet and savory.
Ingredients (for 2)
- Medium size leeks — 2 — white and light green parts finely chopped
- Fresh sweet corn cob — 1 — kernels separated
- Small bunches of pak choi — 2 — leaves separated
- White miso paste — 2 tablespoons
- Ginger — 1 inch — grated
- Garlic cloves — 2 — finely chopped
- Vegetable broth — 4 cups
- Soy sauce — 1 tablespoon
- Lime — 1 — cut into wedges
- Sesame oil — 2 tablespoons
- Salt — to taste
- Pepper — to taste
Preparation
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Step 1 — 🍳🧅🔥Heat sesame oil in a large pot over medium heat. Add the leeks, ginger, and garlic and sauté until leeks are soft.
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Step 2 — 🥄🍜🔄Stir in miso paste until it is fully integrated with the veggies.
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Step 3 — 🌽🔥😋Add fresh sweet corn kernels and sauté for a few minutes until they start to char.
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Step 4 — 🥣💧🔥Pour in the vegetable broth and bring the soup to a simmer.
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Step 5 — 🥬🍜🧂Toss in the pak choi leaves and season with soy sauce, salt, and pepper.
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Step 6 — ⏲️🔥🍵Let it simmer for 15-20 minutes until everything is thoroughly cooked.
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Step 7 — 🍲🔥🍋Serve hot, garnished with fresh lime wedges.
A final fox tip
Fun fact: Leeks belong to the same family as onions and garlic but have a milder, sweeter flavor. If you prefer a spicier soup, add a chopped chili or sprinkle some chili flakes before serving! Kids can help with washing the vegetables or setting the table.