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Japanese Style Corn Soup (corn Potage)
This Japanese soup has French origins and is the truest expression of corn (IMO). I grew up eating a version of it at Curry House in Los Angeles, but ever since they went bankrupt I now have to make this dish at home. I like amping up the simplicity of the soup by adding dashi powder and miso, but those ingredients are both optional. Enjoy this simple but delicious soup alongside a side salad or plate of Japanese curry! Note: sweet corn on the cob can be easily substituted for frozen corn, just omit the step with the cobs.
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