Description

This Tomato Miso Soup with Garlic Sesame Mushrooms brings together the rich flavors of shiitake mushrooms, miso, and fresh tomatoes. It’s a quick and healthy choice for dinner, featuring firm tofu and a touch of lemon for brightness.

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)

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Instructions

Preheat the oven to 425°F. In a bowl, toss the mushrooms with sesame seeds, garlic powder, onion powder, 1 tablespoon of avocado oil, and a pinch of salt. Spread in a single layer on a baking sheet and bake for 15 minutes. Toss and bake for an additional 5-10 minutes until browned and crispy. Squeeze lemon juice on top and toss well.
In a large saucepan, heat the remaining tablespoon of avocado oil over medium-low heat. Add halved cherry tomatoes along with a pinch of salt and sauté for about 5 minutes until the tomatoes soften.
Add scallions and corn to the pan and sauté with the tomatoes for 2-3 minutes more.
Pour in 3 1/2 cups of hot water and add the dried mushrooms. Stir to combine, bring to a boil, then reduce to a low simmer for 10 minutes. Gently add tofu to the broth and warm for 3-5 minutes.
In a small bowl, mix the remaining 1/2 cup of water with the yellow miso paste until smooth. Remove the dried mushrooms from the soup, cut off the heat and mix in the miso blend.
Finish by drizzling sesame oil over the soup, adjust seasoning if necessary. Ladle the soup into bowls, top with roasted mushrooms, a squeeze of lemon, and serve with rice if desired.

Notes

Feel free to adjust the amount of miso based on your taste preference.
This soup is best enjoyed fresh, but leftovers can be stored in the fridge for a couple of days.
Add extra vegetables like bok choy or spinach for more nutrients.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 800mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 15g
Cholesterol: 0mg