Japanese-Style Corn Soup recipe - ingredients, nutrition and when to eat it
Japanese-style corn soup is made by blending corn and milk until smooth, then simmering it until creamy.
Japanese-style corn soup is made by blending corn and milk until smooth, then simmering it until creamy. It’s rich and gently sweet, and lovely served warm for breakfast or a light dinner.
Japanese · 20 minutes to cook
Nutrition (per 385.7g serving): 362.1 kcal · protein 12.5g · carbohydrate 49.2g · fat 13.7g · sodium 915.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: When blending hot soup, don’t seal the lid tightly; leave room for steam to escape.
Tips: Blend it with a few kernels left whole to keep some of the corn’s texture.
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Ingredients (1 serving)
- Corn — 150 g
- Milk — 180 ml
- Onion — 0.3 pc
- Butter — 1 tsp
- Flour — 1 tsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp