Chilled Amazake and Corn Soup
Adding amazake to corn soup results in a creamier texture and richer flavor for a very savory dish.
Photographed by Takeshi Noguchi
Beans & Tofu
Soups & Stews
Calorie count is per serving.
Ingredients (Serves 2)
- 100 ml amazakeNote
*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
Remove the corn kernels off the cob and prepare the necessary amount.
Place the corn, amazake, soy milk, 1/2 tsp of salt and a pinch of black pepper in a mixer and process until smooth.
Pour into individual bowls and sprinkle with olive oil and a pinch of black pepper.