Put dashi stock and sweet corn kernels in a large pot, cook over medium heat.
Add tomato and simmer 1-2 minutes.
Turn off the heat, add miso paste and dissolve it completely.
Reheat and bring the soup to a simmer, use chopsticks or a fork to stir and swirl the soup. Add beaten egg into the soup, then turn off the heat.
Add lettuce leaves, and serve.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
