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Sunday, September 11, 2011

recipe: chilled saffron corn saikyo miso soup w/ red shiso pesto

This is a recipe i developed this summer and have served it at several parties this past month, to very rave reviews. And many are asking for the recipe for this incredibly beautiful, yet easy to make soup.

Step 1: the roasting
4 ears of corn, shucked
1 russet potato, chopped
1 onion, quartered
1/2 tsp sea salt
1 tbsp grapeseed oil

place the above ingredients in a roasting pan, toss well, cover and roast at 425 for 40 minutes.

put the roasted veggies in a high speed blender (a regular blender will not give you the silky texture that this dish requires), add 2 tbsp saikyo miso, 1/2 gram saffron and 3 cups seaweed/mushroom stock. Puree for 2 minutes or till silky smooth. Chill before serving!

in a mortar and pestle, pulverize a small bunch of purple shiso. Add 2 tbsp pine nuts, toasted and
1 tbsp olive oil and pulverize down. Add sea salt to taste.


serve chilled soup with a small bit of shiso pesto in the middle.

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