This is something I made for lunch the other day, that combined miso and corn. Because I took a pretty picture of it, and it was delicious, I thought I would share
- 1 cucumber sliced thinly
- 1 splash of fish sauce
- 1 teaspoon lemon juice
- 1 teaspoon soy sauce
- 1 small clove of garlic minced
Mix all those ingredients together and leave to marinade… for an hour or overnight. It’ll be good in the fridge for several days.
Corn and Miso broth
- 5 cobs of corn (kernels removed and reserved)
- 3 cloves garlic
- 1 nub of ginger, sliced
- 1 Tablespoon peppercorns
- 2 Tablespoons miso
- Basil stems
Put the ingredients in a pot, cover with water, bring to a boil and then simmer for an hour. Strain.
- Reserved Corn
- 2 small summer squash
- 1/2 cup quinoa
Cut the squash into a small dice, the same size as the corn. In a pan, saute the corn in hot olive oil and salt. Cook for a minute until the corn turns a little golden. Add the quinoa and saute for another 30 seconds. Add the squash and the broth. Cook until the quinoa is cooked.
Serve with the cucumbers, slices of heirloom tomatoes and basil leaves.