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.
Why You’ll Love this Tomato Miso Soup
- Simple ingredients. Helps you use up a lot of in season produce to build a delicious broth that doesn’t take hours to make.
- Gut supporting. Miso paste is a probiotic loaded with gut supportive bacteria. This means that with regular consumption, soups like this one may help support good digestion and a healthy gut microbiota.
- Complete comfort as we transition to fall. This soup is perfect for those cooler days, but still helps you get through some of those last bits of summer produce. It’s warming with a hint of savory sweet from the corn. It’s definitely something to obsess over.
Key Ingredients and Substitutions
- Tomatoes: We have a ton of cherry tomatoes right now, so they have been the go to for this recipe. You can always try this with ripe and flavorful Roma tomatoes or vine ripened tomatoes.
- Corn: Sweet summer corn helps add extra wholesome flavor to our broth.
- Miso Paste: I recommend using a yellow miso paste for the broth. Flavorful, but not too overpowering for our summer produce.
- Dried Mushrooms: In place of seaweed, I use dried shiitake mushrooms. This is only there to add flavor, you can discard after it has finished cooking in the broth. Feel free to use wakame as an alternative.
- Fresh Mushrooms: Use shiitake mushrooms or shredded oyster mushrooms for best results. If you want mushrooms that are well priced, try your local asian market!
- Spices: I used garlic and onion powder, but you can add additional seasonings to your mushrooms based on your preference.
- Scallions: You can also use shallots or white onion if that is more common for you to keep.
- Soft Tofu: I used a Tube of Soon Tofu from the brand Pulmuone, but any brand of soft tofu works for this.
- Sesame Seeds: Optional, but I like to add them to my mushrooms for more texture.
How to Make a Tomato Miso Soup
Roast the mushrooms: Preheat the oven to 425F. Toss together the mushrooms with sesame seeds, garlic powder, onion powder, 1 tablespoon oil, and a generous pinch of salt. Spread the mixture out into a single layer. Bake for 15 minutes, toss, and bake again for 5-10 minutes, or until the mushrooms are slightly crispy around the edges. Squeeze the lemon juice on top and toss to coat.
Sauté the tomatoes: Heat the remaining tablespoon of oil in a saucepan over medium low heat. 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.
Stir in the veggies: Add the scallions and corn then sauté along with the tomatoes for about 2-3 minutes.
Simmer the broth: Pour in 3 1/2 cups of water and add the dried mushrooms then stir to combine. Bring the broth to a boil, reduce 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.
Stir in the miso paste: Add the remaining 1/2 cup water into a small bowl with miso paste and whisk 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.
Build and serve: 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.
Expert Tips
- 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.
Frequently Asked Questions
Traditionally, miso soup is made with a fermented soy base. However, you can try this with a chickpea based miso paste and then swap out the silken tofu for a different protein option like beans to keep this plant-based.
This soup is best when made fresh. However, if you happen to have leftovers, you can store the soup base in an airtight container after cooling and place in the fridge for up to 2 days. To reheat, place back in a saucepan and bring it to a low simmer before enjoying.
Make It Balanced
This is just a habit of mine, but I love making my miso soup into a meal. I will make the soup base and add some tofu to it and serve with rice. I used white rice hear, but multigrain or brown rice or quinoa can be great to serve this with. The veggies are already accounted for in the broth, but you can always use more based on your preference.
More Cozy Soup Recipes to Try
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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.
Roasted Mushrooms
Tomato Miso Soup
- 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.
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