UPDATES AFTER THE FIRST LIVE: For those looking to register for the on demand rewatch - we had some tech issues, and the camera was a little blurry to start, also the camera freezes at some point for a minute, but otherwise it's good! Sorry for that!

Ask and you shall receive! A lot of you have requested for this recipe - In this live-stream class, I will teach you step-by-step how to make my corn-coconut soup that won the vegetarian episode on Top Chef All Stars a few weeks ago. The recipe is actually completely vegan, but trust me, meat eaters won't notice.

Soup is one of my favorite things to make. I'll be sharing my secrets to developing deeper flavors in your soups, and will leave some time for a Q/A together.

***Please have all equipment and ingredients below prepped out as much as you feel comfortable before the live stream begins. I will demonstrate how to cut the kernels off the corn cob if you aren't sure how, but I will have most of the kernels taken off the cob in advanced due to timing. But don't worry, the session will be recorded so you have the option to cook at your own pace, rewatch, or just sit back, relax, and ask questions on the chat bar!

4 fresh ears of yellow or white corn, remove husk, wash cobs, cut kernels off cob and place in a bowl, save cobs for stock (do not use frozen corn)How to select corn: Look for evenly shaped, large cobs of corn. Peel the husk down, look for kernels that are straight and plump. They shouldn't look dried out or wrinkly, that means they've been on shelves for a while. They also shouldnt have any browning, that's also an indicator that it's old. The kernels should be bright and white or yellow in color. If sourcing from a farmers market, sometime the top of the corn has catapillar bite marks and sand, that's a good sign! If the bugs want to eat it, it's probably organic.


1 TB - coconut oil, canola oil, or butter

1" piece of ginger, peeled, smashed or slices

Vitamix blender preferred, otherwise a standard blender works but soup may not be as smooth.

Fine mesh strainer or chinois for best results

Microplane or grater x 1, preferable for grating ginger. Mincing with a knife works too.

Chili Oil (will demo)1/4 Cup - Chili Flakes like gochugaru or chinese chilies
1/2 Cup - Neutral Oil like canola or grapeseed


Puffed wild black rice (deep fry in 350F oil, until it puffs, remove, drain and season with salt. Please do this in small batches, and make sure there is a lot of extra space in the pot, otherwise the oil will overflow. Any leftover puffs are great for rice crispy treats!)

Pickled shallots or ramp bulbsMy pickling liquid ratio - 1 cup rice or champagne vinegar, 3/4 cup sugar, splash of water, pinch of kosher salt. Boil and pour over sliced shallots, onions, roasted peppers, cucumbers, any vegetable that you want to pickle! Let it cool and place into the refrigerator.


A non-refundable payment in US Dollars for the full course fee per person is required to reserve a place.  Payment will be processed at the time of registration.

Price does not include ingredients, equipment, transportation.

MK Eats Inc. is not responsible for any expenses incurred by you in preparing to attend its programs.

There will be no refund for cancellations for registration. All sales final.

MK Eats Inc. reserves the right to cancel any program should a minimum number of participants not be reached.

MK Eats Inc. is not responsible for medical or food allergies. It is your responsibility to prevent allergic reactions.

MK Eats Inc. shall not be liable, directly or indirectly, for any injury or damage as a result of, including but not limited to acts of God, war, quarantine, weather, terrorism, civil disturbance, strike, changes in government regulations, airline cancellations or other travel issues.

Like all cooking activities, certain risks and dangers arise, not all of which can be described herein, but may include, without limitation, cuts, scrapes, scratches, puncture wounds, thermal burns, chemical burns, scalds, injuries from using cooking equipment and instruments, eye injuries or irritation, skin irritations, allergic reactions, food poisoning, slips, falls, and choking.  I have read the aforementioned risks and I am familiar with the nature of the classes and activities involved in the cooking classes.  I understand and appreciate the inherent risks and the types of injuries that may occur as a result of my participation.  I assert that my participation in MK Eats Inc.'s classes or activities is voluntary and I knowingly assume all risks associated therewith.

Registration of the participant or authorized representative signifies acceptance of and agreement to be bound by all the terms and conditions as stated.

Corn-Coconut Soup! Winning Top Chef Dish!