If there is one thing that I love almost as much as breakfast…it’s soup. I am a soup junkie. I will eat soup at any time of the year…even in the summer. I think it can be the most perfect meal. And, when made right, it can be quite good for you too.
I bought some white miso paste a few weeks ago to use in an eggplant recipe and had quite a bit still left over in the fridge. I was interested in what I might be able to make with it…and that’s when Food & Wine Magazine sent through one of their recipe e-mails, and this one was timely, indeed.
This Tomato-Miso Soup both light and hearty…and definitely healthy. It became one of my favorite lunches I have brought to work thus far. And it’s made from real ingredients…which makes it even better. The flavor is earthy and sweet…bringing this fantastic balance. And the star…the shiitake mushrooms.
Recipe: Tomato-Miso Soup
Time: 10 minutes; Cook 15 minutes
- 1 tablespoon vegetable oil
- 1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
- 1 large garlic clove, minced
- 2 tablespoons tomato paste
- 4 1/2 cups water
- 1 can diced tomatoes
- 1/2 cup light miso paste (shiro)
- 1 teaspoon soy sauce (I used reduced sodium tamari)
- 3/4 pound soft tofu, cut into 1-inch dice
- 3 large scallions, thinly sliced
- 6 small to medium radishes, thinly sliced
Heat the oil in a large saucepan.
Add the mushrooms and garlic and cook over moderate heat, stirring, until fragrant, about 1 minute.
Cover and cook over low heat, stirring a few times, until the mushrooms are tender, about 6 minutes.
Add the tomato paste and cook, stirring, for 1 minute.
Pour in the water, stir well and bring to a boil.
Add the tomatoes, cover and simmer over low heat for 5 minutes.
Whisk in the miso and soy sauce and return to a simmer.
Add the tofu and simmer for 2 minutes.
Ladle into bowls, garnish with the scallions and radishes and serve.
I loved everything there was about this soup. There were so many textures, and this bold flavor, thanks to the miso. The radishes and scallions added before eating brought a bit of crunch, while the mushrooms gave this soup a meatiness to it, without any actual meat. I can’t wait to make this one again. If you have a great love of soup and rich flavors without simmering it all day…this is the soup for you.
One Reply to “Recipe: Tomato-Miso Soup”
That is a really interesting combination. Have to try it.