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.
Ingredients
Produce
- 800gRipe tomatoes
- 2 clovesGarlic
- 4 stalksScallions
Condiments
- 4 tablespoonsMiso paste
Others
- 10gDried seaweed
- 1 literWater
- 1 tablespoonOlive oil
Instructions
- 1
Begin by washing the ripe tomatoes. Cut them into quarters.
- 2
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- 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.
- 5
Stir in 4 tablespoons of miso paste until fully dissolved. Simmer for another 5 minutes, allowing the flavors to meld together.
- 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.
- 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.
Nutrition per serving
Notes
- •Use a ripe variety of tomatoes for the best flavor.
- •For extra depth, consider adding a splash of soy sauce.
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