This Corn Soup is Sweeeeet!

Specifically designed by Chef Scott Nishiyama to pair with animé Rosé of Pinot Noir

Summer Corn and Miso Soup with Toasted Cornbread & Pickled Shimeji Mushrooms

As the title suggests, this soup should only be made in summer – when corn is at its peak sweetness and flavor. The miso helps to round out the sweetness and makes this soup equally good cold as it is warm. Shimeji mushrooms are small, firm mushrooms that are great lightly pickled, but baby shiitake mushrooms also work well.
Makes 4 portions
Active Prep Time: 2 hours
Total Time: 2 ½ hours


Corn Soup:

  • 6 ears corn, white or yellow
  • 1 small onion
  • 4 T butter
  • 3 T awase miso paste

 Cornbread Financiers:

  • 1 ¼ c coarse cornmeal
  • ¾ c plus 1 T all-purpose flour
  • ½ c granulated sugar
  • ¼ t baking soda
  • ¼ t baking powder
  • 8 egg whites
  • 1 c butter
  • ½ t salt

Pickled Mushrooms:

  • 1 bunch shimeji mushrooms
  • ½ c rice wine vinegar
  • ¼ c granulated sugar
  • Pinch of salt


Preparing Cornbread Financiers

Preheat your oven to 350ºF. Grease the bottom and sides of a 9 inch loaf pan. In a heavy saucepan, add the butter and set on medium high heat. Meanwhile, have a heatproof bowl or container ready next to the pan. Allow the butter to melt completely and start to bubble. Stir continuously with a whisk so that the milk solids do not settle and burn on the bottom. After about a minute or two of bubbling, the milk solids will start to turn brown. It is crucial that you do not walk away from the pot at this point as the solids will turn from brown to black very quickly. Continue to whisk, trying to scrape the browning milk solids from the bottom of the pan. It will be hard to see with the foam on top, but try to determine when the butter is a nice golden brown. Once it has turned golden, immediately pour it into the heatproof container making sure to get all the brown bits from the bottom. Allow the brown butter to cool slightly.

Mix the cornmeal, flour, sugar, baking soda, baking powder, and salt in a mixing bowl. Add the egg whites and stir until incorporated. Add the cooled brown butter and stir again until it is incorporated. Pour the batter into the greased financier pan (or loaf pan) and place in the oven. Bake 25-30 minutes, until a wooden skewer placed in the middle comes out clean. Allow cornbread to cool completely.

Making Corn Soup

While the cornbread is baking, cut off the kernels from the corn cobs. Add the cleaned corn cobs to a pot and cover with water. Bring to a simmer and allow to cook for 20 minutes. Strain the corn stock liquid and reserve. The cobs can be discarded. Thinly slice the onions. In a heavy bottomed pot, melt the butter on medium heat and add the onions. Allow to sweat without any browning. After 3 minutes, add the corn and a pinch of salt and pepper. Continue to sweat for 4 more minutes. Add the miso paste and half of the corn stock to the pot and allow to simmer. When most of the liquid is gone from the pot, transfer it to a blender. Add some of the reserved corn stock to the blender just until it starts to blend. Running the blender on high, slowly continue to add the stock until the soup is the consistency of heavy cream and coats a spoon. Allow the blender to run until the soup is very smooth, approximately 1-2 minutes. Finish the soup with salt and pepper to taste.

Pickling Shimeji Mushrooms

Using cooking scissors or a paring knife, take off the mushrooms from the cluster. In a pan, sauté the mushrooms on high heat for 1 minute. Drain mushrooms and allow to cool. Add the vinegar, sugar, and salt. Bring to a boil. Remove from the heat and add the cooked mushrooms. Allow to cool completely and the vinegar to infuse into the mushrooms. Drain the liquid before serving.


Cut the cornbread into ¼ inch cubes and toast in a 350ºF oven until they are golden brown. Heat the soup and pour into bowls. Garnish each bowl with the cornbread croutons and some pickled mushrooms. Serve immediately.