Description
This Tomato Miso Soup with Garlic Sesame Mushrooms is packed with flavor and freshness. A quick and healthy meal, it features savory mushrooms, vibrant tomatoes, and comforting tofu, making it an ideal choice for a satisfying dinner or any time you crave a comforting bowl of soup.
Ingredients
Scale
- 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
- 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, sliced into rounds or cubed
- Sesame oil, for serving (optional)
- Cooked rice, for serving (optional)
Instructions
- Preheat the oven to 425F. In a mixing bowl, combine sliced mushrooms with sesame seeds, garlic powder, onion powder, 1 tablespoon avocado oil, and a pinch of salt. Toss to coat the mushrooms and distribute the seasonings evenly.
- Spread the mushroom mixture in a single layer on a baking sheet. Bake for 15 minutes, then toss the mushrooms and bake for another 5-10 minutes until they are browned and crispy. Once done, add lemon juice over the mushrooms and toss again.
- In the meantime, heat the remaining tablespoon of avocado oil in a large saucepan over medium-low heat. Add the halved cherry tomatoes and a pinch of salt, sautéing for about 5 minutes until they soften and release juices.
- Add the sliced scallions and corn to the tomatoes and continue cooking for about 2-3 minutes, mixing well.
- Pour 3 1/2 cups of hot water into the saucepan, then add the dried shiitake mushrooms. Stir everything together and bring to a boil. Lower the heat to a simmer and let it cook for 10 minutes.
- Gently add the sliced tofu to the broth and cook for another 3-5 minutes to heat through.
- In a small bowl, mix the remaining 1/2 cup of water with the miso paste until smooth. After removing the dried mushrooms from the soup, stir the miso mixture into the soup.
- Drizzle with sesame oil if desired, and adjust seasoning with salt or more miso to taste. Serve the miso soup in bowls, topped with the roasted mushrooms and a squeeze of fresh lemon. Enjoy, optionally with cooked rice.
Notes
Feel free to substitute shiitake mushrooms with any other preferred mushrooms.
If you like a spicier kick, consider adding a dash of chili flakes to the soup.
This soup can be easily scaled up for larger gatherings or meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg