Tomatoes in miso soup. I’ve seen this combination in Japanese cookbooks sometimes, but it’s not something my mom would make when I was growing up. This unique pairing is not common in miso soup, but when I saw it featured in the recently released Netflix series, The Makanai: Cooking for the Maiko House, I knew I had to give it a try.
Why You Should Try This Recipe
It’s fuss-free and super speedy to make! All you need is a quick warm-up of the ingredients. Simple and easily accessible ingredients. I usually have both tomatoes and tofu in my kitchen! Goes well with any kind of Japanese meal. The soup goes well with pretty much anything—a light or a heavy meal, a fish or meat, or a simple egg dish. So you can relive the tranquil scene shown in The Makanai: Cooking for the Maiko House. 😆
Ingredients for This Recipe
Kombu Dashi Cherry tomatoes Silken/Soft Tofu Miso of your choice (more about miso later)
Why did I use kombu dashi in this recipe? Since the ingredients are simple, I used Kombu Dashi instead of my usual Awase Dashi made with kombu and katsuobushi, which tends to have a stronger flavor.
How to Make Tomato and Tofu Miso Soup
My Favorite Miso
One of the most asked cooking questions I received from my readers is miso, specifically my recommended brand and type. My answer is Hikari Miso’s Kodawattemasu. I usually keep three to four kinds of miso paste at home and I like to change it around based on the dishes I make. However, Kodawattemasu is always in the fridge, and when it’s running low, I’m already getting one. That’s how much I love it! If you are new to this Japanese must-have ingredient, I recommend reading this article on All About Miso.
Cooking Tips
Each type of miso has a different level of saltiness. You have to taste the flavor and adjust the amount of miso based on your preference and the type of miso you’re using. Use my recipe as a guide and not a strict direction. Add miso paste to the soup stock right before serving for the best taste and fragrance. You can cook the ingredients in advance, but wait to add miso until you’re ready to serve. Never boil the soup once miso is added because it loses nutrients, flavors, and aromas. If you turn off the heat right before boiling, this temperature (203ºF/95ºC) is considered the most fragrant stage for miso soup. And by the time you are ready to enjoy the soup, it is an ideal temperature (167ºF/75ºC) for drinking.
What to Serve with Tomato and Tofu Miso Soup
Hijiki Rice (Takikomi Gohan) Teriyaki Salmon Simmered Beef and Tofu Green Bean Gomaae Chikuwa Isobeage
Other Popular Miso Soup Recipes
Cold Miso Soup (Hiyajiru) Tonjiru (Pork and Vegetable Miso Soup) Japanese Clam Miso Soup Kabocha Miso Soup Nameko Mushroom Miso Soup Homemade Instant Miso Soup
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
