Vegan Sweetcorn Miso Aspic Recipe

Aspic is meat flavoured gelatin that was discovered inadvertently by French cooks during the Medieval period. They found that after cooling, meat stock became a jelly like substance. This meat aspic traditionally seals roasts or pates, or it is poured into decorative moulds. You can revisit this forgotten classic, by using agar agar to make a vegan aspic in which sweetcorn pearls are set in a delicious savoury jelly. Agar agar is made from dried algae, and it is a vegan substitute for gelatine. You can use agar agar to set any liquid or any vegetable puree. Variations are endless, and you can of course use different vegetables to create your own perfect savoury jelly salad.

Customer Rating:
4.0 (4 votes)

Posted by: michael
On:

Cuisine

Japanese

Time

< 15 mins

Skill Level

Newbie

Serves

4

Courses etc.

Christmas Recipes
Detox
Lunch Box
Main Courses
Recipes for kids
Side dishes
Starters

You will need

IngredientAdd
1 sachet (about 10g) instant miso soup of your choice OR More products
1 Tbsp miso More products
2 heaped Tbsp agar agar flakes More products
2 cups or 1/2 litre water
Sauce, optional :
2 Tbsp tamari (gluten free soy sauce) More products
1/2 inch fresh ginger root, grated More products
a few chives, chopped OR This item is only available in our high street shops. More products
1 spring onion, chopped This item is only available in our high street shops. More products
1 jar sweetcorn, drained More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Put the water in a small saucepan, along with the content of the miso soup sachet or the miso, and bring to the boil.
  • Add the agar agar flakes, lower the heat and simmer until the agar agar has dissolved.
  • To make individual aspics with sweetcorn evenly distributed : Put a little agar agar miso soup in the bottom of the individual serving dishes or plastic moulds, along with a few spoonfuls sweetcorn. Place in the fridge or freezer for a few minutes to set. Then repeat, allowing the aspic to set in between before adding more sweetcorn and miso soup. Repeat until you have used all of the miso soup mixture.
  • To make one large aspic with a centre layer of sweetcorn, to be served sliced : Pour half of the agar agar miso soup in your dish or mould. Place in the fridge or freezer for about 20 minutes to set. Distribute the sweetcorn, making sure to allow some space around the edges of the dish and in between the sweetcorn grains too. Don't put to much sweetcorn, or the top miso soup layer will not be able to merge with the bottom layer. Gently pour the remaining miso soup mixture and return to the fridge to set for another 20 minutes.
  • Serve with the ginger tamari sauce and garnish with chopped chives or spring onion if you wish.

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