Soup > Asian Soups > Miso Soup > Tomato Soup

Miso Tomato Soup Recipe

Ingredients with Measurements:
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 4 cups vegetable broth
- 2 cans (28 oz each) whole peeled tomatoes
- 1/4 cup white miso paste
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
2. Add minced garlic and grated ginger to the pot and cook for another minute.
3. Pour in vegetable broth and canned tomatoes (with their juices) and bring to a boil.
4. Reduce heat and let the soup simmer for 15-20 minutes.
5. Remove the pot from heat and let it cool for a few minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in white miso paste, soy sauce, rice vinegar, sugar, salt, and pepper.
8. Heat the soup over medium heat until it's warmed through.
9. Serve hot and garnish with fresh basil leaves.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 170
Fat: 7g
Carbohydrates: 23g
Protein: 6g
Sodium: 1800mg

Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- White miso paste can be substituted with red miso paste or soybean paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Fresh basil leaves can be substituted with parsley or cilantro.

Variations:
- Add cooked rice or noodles to the soup for a heartier meal.
- Add diced tofu or cooked chicken for extra protein.
- Add diced vegetables such as carrots, celery, or bell peppers for more texture.
- Add a splash of heavy cream or coconut milk for a creamier soup.

Tips and tricks:
- Use a high-quality canned tomato for the best flavor.
- Adjust the amount of miso paste and soy sauce to your taste.
- Don't boil the soup after adding miso paste as it can destroy its beneficial enzymes.
- Store leftover soup in an airtight container in the fridge for up to 3 days.

Storage instructions:
Store leftover soup in an airtight container in the fridge for up to 3 days.

Reheating instructions:
Reheat the soup in a pot over medium heat until it's warmed through.

Presentation ideas:
Serve the soup in a bowl and garnish with fresh basil leaves.

Garnishes:
Fresh basil leaves

Pairings:
- Grilled cheese sandwich
- Crusty bread
- Salad

Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Garlic bread

Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure to use clean utensils and cookware when preparing the soup.
- Store leftover soup in the fridge within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F (74°C) before consuming.

Food history:
Miso soup is a traditional Japanese soup made with miso paste, which is a fermented soybean paste. It's often served as a breakfast food in Japan and is known for its health benefits.

Flavor profiles:
This miso tomato soup is savory, tangy, and slightly sweet.

Serving suggestions:
Serve the soup hot with a grilled cheese sandwich or crusty bread.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Japanese

Taste: Savory, Umami, Tangy, Salty, Aromatic