- 1 Leek including the roots
- 3 Ears of fresh Corn, stripped from the cob
- 1 Carrot, cut julienne style
- 1 Parsnip cubed
- Some Wakame Seaweed cut in little pieces
- 7 cups Spring Water
- 1 Tbsp Barley Miso
- 1 Tbsp White Miso
In a soup pot put the water, the roots of the leek minced and the white part diced, (reserve the green leafs for later), corn and carrots, bring to a boil, reduce flame and simmer for 10 minutes.
Add the wakame simmer 3 to 5 minutes, add the diced green leaf of leek.
On the side mix the miso with some hot broth and dilute with the back of a small spoon.
Pour the miso into the corn soup, continue to simmer another minute and serve with some cut up scallions for garnish.