Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin

Directions

1. Cut 4 corn pieces off the corn ears for using as topping later. Remove the kernels from the remaining corncobs with a knife. Slice the onion.
2. Heat the butter in a pan. Stir-fry the onion and then the corn kernels. Add the dashi stock. After the ingredients are cooked, dissolve the miso. Let the miso soup cool down and process it in a blender. Add the soymilk and place the soup in a refrigerator. Broil the remaining corn pieces with kernels.
3. Serve the miso soup in bowls with the broiled corn on top and the minced parsley sprinkled.