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    • Hamaguri no Sakamushi, a Japanese dish of sake-steamed clams, is plated here with opened shells and a light broth, finished with aromatic sansho leaves for a clean, herbal contrast.
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    Home » Type » Soups & Stews

    Tomato Miso Soup

    June 22, 2023 by Marc Matsumoto 2 Comments

    Summer miso soup with sun ripened tomatoes and fresh shiso leaves.

    Today, I'm sharing a soup recipe that's a little off the beaten path, but trust me, it's worth the detour. Tangy sweet tomatoes and rich earthy miso go together like a crisp summer breeze with the warmth of the sun. The bright flavor of tomatoes enriches the warm earthy flavor of the miso, and the umami from both components works in synergy. Finished with the minty zing of green shiso, this refreshing soup is perfect for summer. 

    This is one of those rare exceptions where you want tomatoes that are ripe but still a bit firm; otherwise, they'll dissolve into the soup (which isn't necessarily a bad thing). I also recommend dissolving the miso in a ladle or bowl with some first to avoid mashing up the tomatoes as you mix it in. 

    Chopped green shiso leaves with ripe tomato wedges.

    One of my favorite parts about this dish is that it's the kind of recipe that encourages us to see our pantry in new ways and take those leaps of faith in our cooking adventures. It may not always work out, but when it does, it's magical!

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    I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. You’ve stumbled upon my secret stash with over 150 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy this recipe below, please consider becoming a member to access the rest of my private cookbook and get updates with my latest recipes.

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    Summer miso soup with sun ripened tomatoes and fresh shiso leaves.

    Tomato Miso Soup

    Print Pin Discuss
    Prep Time 2 minutes mins
    Cook Time 5 minutes mins
    Total Time 7 minutes mins
    Yield 3 servings

    Units

    Ingredients 

    • 2 cups dashi
    • 200 grams tomato
    • 2 tablespoons yellow miso
    • 5 grams shiso 5 leaves roughly chopped

    Instructions

    • Bring 2 cups dashi to a rolling boil and add 200 grams tomato. Return the stock to a boil and then turn down the heat to low.
      Tomatoes boiling in dashi.
    • Add some dashi to a ladle or small bowl and then dissolve 2 tablespoons yellow miso in it. Once it's smooth and free of lumps, pour it into the pot with the rest of the soup.
      Disolving miso paste in dashi with a spatula.
    • Add 5 grams shiso and serve immediately.
      Tomato miso soup with fresh green shiso leaves.

    Nutrition

    Calories 60kcalCarbohydrates 6gProtein 5gFat 2gSaturated Fat 0.4gPolyunsaturated Fat 1gMonounsaturated Fat 0.3gSodium 943mgPotassium 322mgFiber 1gSugar 3gVitamin A 572IUVitamin C 9mgCalcium 62mgIron 1mg
    Course Soup
    Cuisine Japanese

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    Comments

      5 from 1 vote

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    1. Kathy Stroup says

      June 23, 2023 at 4:27 am

      5 stars
      I'm going to make this now and chill it. Seems like it will be very refreshing cold. It should have enough salt and acid, but I can always add a bit of rice vinegar or a pinch of smoked salt.

      Log in to Reply
      • Marc Matsumoto says

        June 24, 2023 at 7:00 am

        Great idea Kathy! It would be kinda like the tomato version of hiyajiru. Might even be good with some ground sesame seeds or tahini!

        Log in to Reply

    I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

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