Description
This Tomato Miso Soup with Garlic Sesame Mushrooms offers an irresistible blend of flavors from shiitake mushrooms and miso. Perfect for a quick, healthy meal everyone will love.
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 the shiitake mushrooms, sesame seeds, garlic powder, onion powder, and 1 tablespoon of avocado oil with a pinch of salt. Toss to coat the mushrooms, then arrange them in a single layer on a baking sheet and bake for 15 minutes. Toss and bake again for an additional 5-10 minutes until they are browned and crispy. Squeeze lemon juice over the mushrooms and toss to coat.
- While the mushrooms cook, heat the remaining tablespoon of avocado oil in a large saucepan over medium-low heat. Add the halved cherry tomatoes along with a pinch of salt, sautéing for about 5 minutes until they start to break down and release their juices.
- Add the sliced scallions and corn to the pan, sautéing for an additional 2-3 minutes with the tomatoes.
- Pour in 3 1/2 cups of hot water, add the dried shiitake mushrooms, and stir to combine. Bring the broth to a boil, then reduce to a low simmer for 10 minutes. Gently add in the soft tofu, cooking for 3-5 minutes to warm through.
- In a separate bowl, whisk together the miso paste with the remaining 1/2 cup of water until smooth. After 10 minutes, remove the dried mushrooms from the broth and turn off the heat. Stir the miso mixture into the soup until well combined.
- Drizzle a teaspoon of sesame oil on top, adjust the salt and miso to taste, and ladle the soup into bowls. Top with roasted mushrooms, a squeeze of lemon, and serve with cooked rice if desired.
Notes
Feel free to adjust the amount of miso to suit your taste preference.
For added flavor, consider adding other vegetables like spinach or bok choy to the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg