Tomato no misoshiru / miso soup with tomato

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

<Ingredients>

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


<Directions>
1.

Cut skin crisscross.

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

Peel off skin.

2.

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

3.

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.

4.

Pour miso soup over tomato, and garnish with chives.

<Notes>

• 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.