Description
The last bits of summer cooked down into one comforting bowl of tomato miso soup. Easy to make, good for the gut, and good for the soul.
Ingredients
Roasted Mushrooms
- 8 oz shiitake mushrooms, stems removed and thinly sliced
- 1 tbsp sesame seeds
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Juice of half a lemon (cut the remaining half into wedges for serving)
Tomato Miso Soup
- 1 cup cherry tomatoes, halved
- 3 scallions, thinly sliced, whites and green portions separated
- 1 ear of corn, kernels cut away from the cob
- 4 cups hot water
- 2 dry shiitake mushrooms
- 2-3 tbsp yellow miso paste
- 11 oz soft tofu (I used Soon Tofu Tube from Pulmuone), sliced into rounds or cubed
- Sesame oil, for serving (optional)
- Cooked rice, for serving (optional)
Instructions
- Preheat the oven to 425F. Place the mushrooms in a mixing bowl with the sesame seeds, garlic powder, onion powder, 1 tablespoon oil, and a generous pinch of salt. Toss to coat, then spread the mixture out into a single layer. Bake on the middle rack for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are nicely browned and slightly crispy around the edges. Once done, squeeze the lemon juice on top and toss to coat.
- While the mushrooms cook, make the miso soup. Heat the remaining tablespoon of oil in a large saucepan over medium low heat. When hot, add the tomatoes along with a generous pinch of salt and sauté for about 5 minutes or until the tomato halves start to breakdown and release their juices.
- Add the scallions and corn then sauté along with the tomatoes for about 2-3 minutes.
- Pour in 3 1/2 cups of water and add the dried mushrooms then stir to combine. Bring the broth to a boil, reduce it back to a low simmer and cook for 10 minutes. Carefully add the tofu to the broth and cook for 3-5 minutes to warm through.
- Add the remaining 1/2 cup water into a small bowl with miso paste and whisk it together until no lumps remain. Remove the dried mushrooms then cut the heat. Pour the miso mixture into the soup and stir well to combine.
- Drizzle a teaspoon of sesame oil overtop, then adjust the salt/miso to your taste. Ladle the miso soup between bowls top with the roasted mushrooms and a squeeze of lemon, then serve with rice and enjoy.
Notes
Modify the protein. I used silken tofu for my soup, but you can enjoy this brothy soup with any protein you like. For some plant-based options think of edamame or cannellini beans as an alternative.
Keep it seasonal. Change up the produce you pair with your tomato broth. I paired the tomato with corn, but you can sauté some zucchini or summer squash to use in the broth too.
Customize it. Not a fan of mushrooms? Leave the mushroom topping off. Don’t want to use corn? Try this with summer squash instead. Want a little spice? Add a pepper or top with your favorite spicy chili oil.
