Miso Tomato Soup

This Miso Tomato Soup is a vibrant and comforting dish that features the natural sweetness of ripe tomatoes balanced with the savory depth of miso. It's a nutritious bowl of warmth perfect for chilly evenings and a delightful twist on traditional soup recipes.

Nutrition · per serving

150kcal

5gProtein

24gCarbs

4gFat

6gFiber

4 servings

Ingredients

7 items

Produce

Ripe tomatoes800g

Garlic2 cloves

Scallions4 stalks

Condiments

Miso paste4 tablespoons

Others

Dried seaweed10g

Water1 liter

Olive oil1 tablespoon

Tips

•Use a ripe variety of tomatoes for the best flavor.
•For extra depth, consider adding a splash of soy sauce.

Steps

1
Begin by washing the ripe tomatoes. Cut them into quarters.
800g Ripe tomatoes
2
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
2 cloves Garlic
3
Add the quartered tomatoes to the pot. Stir them gently to combine with the garlic and cook for about 5 minutes until they start to soften.
4
Pour in 1 liter of water and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 10 minutes.
1 liter Water
5
Stir in 4 tablespoons of miso paste until fully dissolved. Simmer for another 5 minutes, allowing the flavors to meld together.
4 tablespoons Miso paste
6
While the soup is simmering, chop the scallions and soak the dried seaweed in warm water for about 5 minutes, then chop it into small pieces.
4 stalks Scallions10g Dried seaweed
7
After simmering, blend the soup using an immersion blender until smooth. Adjust the seasoning if necessary, and stir in the chopped seaweed and scallions right before serving.
8
Pour the soup into bowls and optionally garnish with extra scallions or seaweed.

Origin & History

Miso tomato soup is a fusion dish that celebrates the classic Japanese miso paste, traditionally used for its umami flavor. The combination with tomatoes reflects modern Japanese culinary trends, incorporating local and seasonal ingredients.

japanese cuisine tomato soup vegetarian comfort food easy recipe healthy soup fusion

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Miso Tomato Soup

Steps

Begin by washing the ripe tomatoes. Cut them into quarters.

800g Ripe tomatoes

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

2 cloves Garlic

Add the quartered tomatoes to the pot. Stir them gently to combine with the garlic and cook for about 5 minutes until they start to soften.

Pour in 1 liter of water and bring the mixture to a boil. Once boiling, lower the heat and let it simmer for 10 minutes.

1 liter Water

Stir in 4 tablespoons of miso paste until fully dissolved. Simmer for another 5 minutes, allowing the flavors to meld together.

4 tablespoons Miso paste

While the soup is simmering, chop the scallions and soak the dried seaweed in warm water for about 5 minutes, then chop it into small pieces.

4 stalks Scallions10g Dried seaweed

After simmering, blend the soup using an immersion blender until smooth. Adjust the seasoning if necessary, and stir in the chopped seaweed and scallions right before serving.

Pour the soup into bowls and optionally garnish with extra scallions or seaweed.