Tomato Miso Soup | Cook For Your Life

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Tomato Miso Soup

Name: Tomato Miso Soup
Prep time: 20

(29 votes, average: 3.72 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This Tomato Miso Soup is a wonderful soup. Quick to make, it is warm, nourishing, and quite delicious. Tomatoes add lycopene, the miso paste adds protein, and the mushrooms and kombu seaweed provide minerals...

6-ounces shiitake mushrooms, quartered
2-inch piece of kombu
2 tablespoons tomato paste
6 cups of water
4 medium tomatoes on the vine
¼ cup plus 2 tablespoons dark miso paste (Aka or red miso)
2 tablespoons sliced scallions (optional)

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Nutrition Facts

Calories

97 cals

Fat

2 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g

Carbohydrates

17 g

Sugar

7 g

Fiber

5 g

Protein

6 g

Sodium

1054 mg

Directions

In a stockpot bring the mushrooms, kombu, tomato paste, and water to a boil. Reduce to a simmer and continue to cook for 15 minutes.
Meanwhile, bring a pot of water to a rolling boil. Drop the tomatoes in the pot, and cook for 2 to 3 minutes or until their skin cracks. Drain and run cold water over them. Using fingers, slip off their skins. Then cut in half and squeeze out their seeds. Coarsely chop and add to the soup.
Remove the kombu and thinly slice. Return to the pot and cook another 10 to 15 minutes.
Right before serving, remove ¼ cup of stock water and pour into a small bowl. Whisk in the miso paste until smooth. Return to the soup and cook for 1 minute. Serve with sliced scallions.

Chef Tips

Miso comes in many different shades, from golden yellow to almost black. As a rule of thumb, the darker the miso, the stronger the taste. This recipe calls for red miso (aka miso) which is in the middle of the range taste-wise, and a perfect foil for the acidity of the tomatoes.
Take care not to let the soup boil again once you’ve added the miso. Miso is full of probiotic enzymes that get destroyed by high heat. However if you are on a neutropenic diet, you may need to do just that, boil the miso for around 3 minutes to neutralize the enzymes. You’ll still get the flavor and protein.
Miso paste will keep almost indefinitely in the fridge. Store sealed in a Ziplock bag to stop it drying out.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society