All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tomato no misoshiru / miso soup with tomato

A glistening globe of summer tomato in miso soup. Cute.

200-250 cc dashi
1 tbsp aka miso
2 small ripe tomatoes
Several chive leaves


Cut skin crisscross.

Put in boiling water for 30-40 seconds, and immediately place in ice water.

Peel off skin.


Remove core, cut into four, and place in miso soup bowl.


Heat dashi in a pot.

Take 1-2 tbsp warm dashi from the pot, and soften miso.

When dashi boils, remove from heat, add miso paste and mix well.


Pour miso soup over tomato, and garnish with chives.

  • Ripe tomatoes work best.
  • When cutting each tomato in four, keep 5 mm of the stem end intact so the tomato stays together in soup.

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