Our Harvest Kitchen Food Service Manager, Chef Maria Ritchey, loves sharing some of her recipes for the home cook.
“This recipe uses the entire corn cob! A great way to utilize the entirety of this seasonal vegetable. This is a fun late-summer soup to gear up for the cool fall. Not only is this a wonderful soup, but it also makes the perfect base for Vegan Ramen! Just add your noodle of choice!”
Try This from Chef Maria!
Miso Corn Soup
Ingredients
1 lb Tofu — We source from: Heiwa Soy Beanery
4 ears of Corn
4 c. Water or Vegetable Stock
1 sheet Dry Seaweed, such as Nori
4 Tbsp. Miso Paste
1 c. Broccoli Florets
1 Tbsp. Sesame Oil
1 Tbsp. Dry Mushrooms
Kosher Salt to taste
1 Scallion
Instructions
- Cut corn kernels off of the cob. Set kernels aside (and use cob in next step).
- In a medium saucepan, boil the water, corn cobs, and seaweed for 30 minutes. Remove cobs and set aside to compost.
- Add miso, tofu, broccoli, sesame oil, corn kernels, mushrooms, and salt into the pan. Simmer for 15 minutes
- Garnish with scallion and enjoy!
About Chef Maria Ritchey
Growing up in rural Ohio, Maria has been surrounded by agriculture her whole life. After moving to Providence to attend Johnson & Wales University, she became a server at Gracie’s in Providence, and fell in love with the produce from local farms and the people who run them. After graduating from Johnson & Wales in 2020 with a B.S. in Dietetics and Applied Nutrition, she went to work for Hasbro Children’s Hospital, but realized that clinical nutrition was not her path. Maria believes that food is medicine and that teaching people how to cook nutritious, local foods is the best way to improve our community’s health.
