Japanese Corn Potage

"A lot of people think Japanese food is difficult, a lot of work. But you don't have to buy the knife I have. You don't have to train as long as I have. You can do my cooking in your kitchen."

- Masaharu Morimoto

#ediblefitness #ghostoftsushima #geekfood #japanesecornpotage

In honour of the release of The Ghost of Tsushima (July 17, 2020), we are recreating an amazingly silky, smooth Japanese dish that's been around for at least 150 years! Japanese corn potage isn't difficult to make, but you will appreciate the time it takes to create this delicious soup!

Ingredients:

2 tbsp - Butter

1/2 small/medium White Onion

2 tbsp - Flour

2 cups - Vegetable Broth

1 can (341ml) - Corn

1/4 tsp - White Pepper

1/2 tsp - Salt

2 cups - Almond Milk

(Approx. 17.75g of protein / 650 Calories)

Directions:

1. Add butter to a pot set to a medium heat. Add in the onions and sauté.

2. Once the onions has become clear, add the flour and stir quickly. 30 seconds later, add in half of the vegetable stock. Continue stirring in order to eliminate any lumps.

3. Add in the corn and stir.

4. Pour the corn mixture into a blender and purée. You could also use an immersion blender as well (a hand blender).

5. When it is finished, pour the mixture back into the original pot and add the rest of the stock. Simmer, with a cover, for 15 minutes. Stir regularly.

6. After 15 minutes, add the seasonings and milk.

7. Once fully incorporated, pour the soup through a sieve. You should be left with a silky and smooth consistency.

8. Serve and enjoy!