Chilled Amazake and Corn Soup

Adding amazake to corn soup results in a creamier texture and richer flavor for a very savory dish.

Chilled Amazake and Corn Soup
Photographed by Takeshi Noguchi


Recipe by
Machiko Tateno

Easy

Beans & Tofu

Soups & Stews

Quick

165kcal

5minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 100 ml amazake
    Note

    *When buying amazake, make sure it's made with just rice and rice koji, and contains no added sugars or salt. It's easier to use straight amazake, but if you can only find the concentrated type, dilute according to the directions on the package.

  • 200 g net sweet corn (boiled)
    Note

    *Or use canned whole kernel sweet corn.

  • 100 ml soy milk (non-homogenized)
  • 1/2 tsp salt
  • A pinch of black pepper (coarsely ground)
  • A dash of olive oil

Directions

1

Remove the corn kernels off the cob and prepare the necessary amount.

2

Place the corn, amazake, soy milk, 1/2 tsp of salt and a pinch of black pepper in a mixer and process until smooth.

3

Pour into individual bowls and sprinkle with olive oil and a pinch of black pepper.