Description

This Tomato Miso Soup with Garlic Sesame Mushrooms brings together a delightful mix of flavors. Featuring juicy cherry tomatoes, savory miso, and crispy shiitake mushrooms, this dish is perfect for a quick weeknight dinner or a comforting meal anytime. Healthy, simple to prepare, and absolutely delicious!

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 425F. In a mixing bowl, combine the mushrooms, sesame seeds, garlic powder, onion powder, 1 tablespoon of avocado oil, and a pinch of salt. Toss to coat and spread in a single layer on a baking sheet. Bake for 15 minutes, then toss and bake for an additional 5-10 minutes until browned and crispy. Squeeze the lemon juice over the baked mushrooms and toss to coat.
In a large saucepan, heat the remaining tablespoon of avocado oil over medium-low heat. Add the halved cherry tomatoes with a pinch of salt and sauté for 5 minutes, allowing them to soften and release their juices.
Add the scallions and corn to the pan and continue to sauté for another 2-3 minutes.
Pour in 3 1/2 cups of hot water and add the dried shiitake mushrooms. Stir to combine, then bring to a boil. Reduce to a low simmer and cook for 10 minutes. Gently add the cubed tofu and warm through for 3-5 minutes.
In a small bowl, mix the remaining 1/2 cup of water with the miso paste until smooth. Remove the dried mushrooms from the soup, turn off the heat, and incorporate the miso mixture into the soup.
Finish by drizzling a teaspoon of sesame oil on top and adjusting the seasoning. Serve the soup in bowls topped with the roasted mushrooms, a squeeze of fresh lemon, and enjoy with rice if desired.

Notes

Feel free to adjust the amount of miso to suit your taste preferences.
For extra protein, consider adding more tofu or even some cooked chicken or shrimp.
This soup can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 9g
Cholesterol: 0mg