Ingredients
1 tablespoon oil
2 corn cobs
2 stalks of celery
1 carrot, finely sliced
1 small onion, finely chopped
1 small bay leaf
1 x 6" piece kombu (lightly rinsed)
pinch sea salt
4 cups water
1 level tablespoon Shiro or Mugi miso
chopped parsley for garnish

Methodology
String celery & then slice finely. Heat oil in saucepan & add celery, carrot, pinch of sea salt & onion. Cook for 5 minutes on medium heat. Add water, corn cobs, kombu, bay leaf & bring to a boil. Turn heat down & simmer for 30 minutes. Remove kombu, bay leaf, corn cobs & then remove kernels. Discard kombu, bay leaf & corn cobs. Set kernels aside. Place contents of saucepan into blender & blend until smooth. Blend a little soup with miso in bowl to form a paste. Add back to soup along with kernels. Stir through. Let stand for 2 minutes & serve garnished with parsley.