Miso, Leek & Sweetcorn Soup

Ingredients

For 2 servings

• 2 piece leeks, white and light-green parts finely chopped
• 1 piece sweetcorn cob, kernels removed
• 2 piece small pak choi, leaves separated
• 30 g white miso paste
• 15 g ginger, grated
• 2 piece garlic cloves, finely chopped
• 960 g vegetable broth
• 15 g soy sauce
• 1 piece lime, cut into wedges
• 28 g sesame oil
• Salt, to taste
• Pepper, to taste

Method

1. 1

   Warm the sesame oil in a large pot over medium heat. Soften the leeks, ginger and garlic until fragrant and glossy.

2. 2

   Add the sweetcorn kernels and cook for a few minutes until lightly charred and sweet.

3. 3

   Pour in the vegetable broth and bring to a gentle simmer.

4. 4

   Add the pak choi and season with soy sauce, salt and pepper.

5. 5

   Simmer for 15 minutes, until the vegetables are tender.

6. 6

   Whisk the miso paste with a ladleful of hot broth until smooth, then stir it back through off the boil.

7. 7

   Ladle into bowls and serve with lime wedges.