Japanese Style Creamy Corn Soup

Melt butter (or olive oil) in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the corn kernels, vegetable broth, dashi stock, soy sauce, and mirin to the pot. Bring to a simmer.

Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the corn is tender.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be careful when blending hot liquids. If using a blender, blend in batches if necessary.

Return the blended soup to the pot. Stir in the heavy cream (or coconut cream) and heat gently. Do not boil.

Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with sliced green onion before serving.