White Corn Soup with White Miso Butter Aioli and Shio Koji Glazed Baco

This recipe, courtesy of Executive Chef John-Carlos Kuramoto, will take your miso soup to the next level. Sweet, rich, and hearty, it will leave you satisfied with a mouthful of new bacon-rich flavors.

10 corn cobs (corn removed from the cob and cobsreserved)
½ bunch of epazote (or 2 leaves of fresh oregano)
½ bunch of scallion white parts only, seasoned with salt, pepper, and olive oil then charred Chili flakes, scallions, black pepper for garnish

01 Before you begin: Preheat oven to 375 degrees.
02
White Miso Butter Aioli
In a mixing bowl, add the egg yolk, lime zest, and mix with the miso. To form the emulsion, slowly incorporate the butter in a slow stream. Hold at room temperature.
03
White Corn Soup and Shio Koji Bacon
In a 2 gallon pot, add all but 3 tablespoons of corn. Set aside remaining corn to saute for garnish use. Add corn cobs, epazote or oregano, and scallions. Cover in water. Simmer until the corn kernels are very soft—about 20 minutes. When the corn kernels are soft, remove the epazote and corn cobs.
04
White Corn Soup and Shio Koji Bacon
While the mixture cooks: Saute remaining corn. Place the bacon on a sheet tray or cookie sheet. Brush with the Shio Koji on both sides. Roast in the preheated oven until the bacon is crisp for 5-7 minutes.
05
White Corn Soup and Shio Koji Bacon
IBlend the remaining mixture in a blender, only adding enough leftover liquid to make a thick soup. Strain through a fine sieve. Season with salt and pepper and then transfer into individual serving cups. Dollop the Miso Butter Aioli, sauteed corn kernels, and scallions. Top with bacon, chili flakes, and black pepper.