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 is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.
