Tomato & Miso Soup
40 mins
Nutritional Information
4 servings
Ingredients
800g ripe tomatoes, roughly chopped
2 tbsp white miso paste (30g)
1 medium onion, diced (150g)
2 garlic cloves, minced (6g)
1 thumb-sized piece ginger, grated (15g)
800ml vegetable stock
100ml coconut milk
2 tbsp olive oil (30ml)
2 tbsp rice vinegar (30ml)
2 spring onions, finely sliced (30g)
1 tsp sesame oil (5ml)
1/4 tsp black pepper
Pinch of sea salt
Micronutrient Information
Energy
Protein
Fat
Saturated Fat
Carbohydrates
Sugar
Fibre
Method
Total
720 kcal
16 g
52 g
14 g
60 g
32 g
14 g
Step 1 - Heat olive oil in a large pot over medium heat
Step 2 - Add diced onion and cook for 5 minutes until softened
Step 3 - Add garlic and ginger, cook for 1 minute until fragrant
Step 4 - Add chopped tomatoes and cook for 5 minutes until they start to break down
Step 5 - Pour in vegetable stock and bring to a simmer
Step 6 - Cook for 15 minutes until tomatoes are very soft
Step 7 - In a small bowl, whisk miso paste with a little hot soup liquid until smooth
Step 8 - Add miso mixture and coconut milk to the soup
Step 9 - Stir in rice vinegar and sesame oil
Step 10 - Season with black pepper and salt to taste
Step 11 - Serve hot, garnished with spring onions