Tomato Miso Soup: A Rich and Savory Delight
Tomato Miso Soup – A Delicious Miso Soup Recipe for Kids, Balancing the Earthiness of Miso with the Umami of Tomatoes
Tomatoes, renowned as a superfood, often have limited culinary applications. However, research shows that the flesh and seeds are rich in glutamic acid, which enhances the savory (umami) taste in soups, stews, and stir-fries. This recipe leverages the goodness of tomatoes to elevate the classic miso soup into a more flavorful and nutritious dish.
Main Ingredients- 2 ripe, fully red tomatoes
- 2 stalks of green onions (scallions)
- 2 cups (approx. 400ml) anchovy and kelp broth
Seasoning- 1 Tbsp Bumilkong Miso Paste (adjust to taste)
- 1 Tbsp Bumilkong Miso Paste (adjust to taste)
Cooking Instructions
Step 1
Prepare fresh tomatoes. Remove the stem end of the tomatoes. Make shallow cross-shaped scores on the bottom of each tomato. Blanch them in boiling water for about 2 minutes, then transfer to cold water. This will make peeling the skin effortless. Once peeled, dice the tomatoes into bite-sized pieces.
Step 2
Dissolve the miso paste into the anchovy and kelp broth. Ensure the miso is completely dissolved for a smooth, clean taste. Bring the broth to a simmer over medium heat, stirring to ensure the miso is well incorporated.
Step 3
Once the broth is simmering, add the diced tomatoes and cook for another 2-3 minutes. Be careful not to overcook the tomatoes; they should retain some texture. Garnish with finely chopped green onions before serving this delightful and flavorful Tomato Miso Soup.
