Tomato Miso Soup
Tomatoes aren't a typical ingredient in miso soup, but when prepared properly and paired with the right ingredients, they can bring a fresh twist to the classic dish. In this Tomato Miso Soup recipe, I combine them with aburaage (fried tofu pouches) to balance the tomato’s acidity, the richness of the miso, and the savory depth of the dashi broth.
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Servings: 2
Ingredients
- 1 tomato (about 5.3 oz/150 g)
- 1 oz aburaage (fried tofu pouches)
- 1 green onion / scallion
- 1 ⅔ cups dashi broth (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on Kombu Dashi and Shiitake Dashi.)
- 2 Tbsp miso
Instructions
- Place the aburaage in a heatproof bowl and pour boiling water over it to remove any excess oil. Remove it from the bowl, and once it has cooled enough to handle, gently squeeze out any remaining moisture.
- Cut the aburaage in half lengthwise, then slice it into thin strips. Cut the tomato into wedges. Thinly slice the green onion.
- Combine the dashi and aburaage in a pot and bring to a boil. Once boiling, add the tomato and simmer over low heat for about 30 seconds.
- Turn off the heat, and dissolve the miso into the soup using a ladle and chopsticks.
- Serve in individual bowls and top with the green onions.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 100.2kcal Carbohydrates: 16.63g Protein: 6.67g Fat: 1.19g Saturated Fat: 0.19g Polyunsaturated Fat: 0.55g Monounsaturated Fat: 0.22g Sodium: 689.24mg Potassium: 276.11mg Fiber: 2.92g Sugar: 4.35g Vitamin A: 654.71IU Vitamin C: 13.02mg Calcium: 47.92mg Iron: 1.4mg
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