Japanese tomato soup with miso and noodles Recipe
This is a tomato soup with a Japanese twist: instead of cream we use miso paste, and we add noodles and vegetables. The flavour is deeper than in classic tomato soup, slightly salty and very warming. Perfect for cooler days when you want something familiar, but a bit different from your usual.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- canned tomatoes - 400 g
- vegetable broth - 800 ml
- miso - 2.5 tablespoons
- pasta - 120 g
- carrot - 1 piece
- onion - 1 small piece
- garlic - 2 cloves
- vegetable oil - 1.5 tablespoons
- soy sauce - 1 tablespoon
- sugar - 1 teaspoon
- chives - 2 tablespoons
Main Ingredient:
tomatoes
Preparation
- Peel the onion and cut it into a small dice. Peel the carrot and slice it into thin half-moons. Peel the garlic and chop it finely.
- Heat the oil in a large pot over medium heat. Add the onion and fry for 3–4 minutes, stirring, until it softens and turns slightly translucent but doesn’t brown.
- Add the carrot and fry for another 2 minutes, stirring from time to time. Then add the garlic and fry for about 30 seconds, until fragrant.
- Pour the canned tomatoes and broth into the pot. Add the sugar, stir and bring to a boil. Reduce the heat and cook for 10 minutes, until the carrot softens.
- In the meantime, cook the pasta in a separate pot of salted water according to the package instructions, but reduce the cooking time by 1 minute so it’s slightly al dente. Drain and set aside.
- After 10 minutes of cooking the soup, turn off the heat and wait 2–3 minutes so it stops boiling vigorously. In a small bowl mix the miso with a few tablespoons of hot soup until dissolved, then pour this mixture back into the pot. Add the soy sauce and gently stir.
- Taste the soup and, if needed, season with a little more soy sauce or sugar if the tomatoes are very sour. Do not boil the soup again after adding the miso so it doesn’t lose its aroma.
- Put a portion of cooked pasta into bowls, ladle the hot tomato–miso soup over it and sprinkle with chopped chives. Serve immediately.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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