Want to make a pot of soup, and lo and behold, there is no organic bone broth in your freezer? It’s easy to make a pot of tomato soup using miso as the base instead.
Whatever you do, don’t resort to MSG loaded bouillon cubes, soup base powders, or cans of nutritionless (and also MSG laced) chicken stock from the store! Even the tetra packs of organic stock from the healthfood store are no good and contain plenty of additives and MSG covertly called “spices”,”broth”, “bouillon”, or “natural flavors”.
In a pinch, you can use vegetable stock as the soup base using delicious, healthy, and traditionally fermented miso paste.
Homemade Miso Tomato Soup
We recently had a hankering for tomato soup at our house and I was out of stock completely (I know, shame on me). I did have a pot of chicken broth ready to put on the stove, though. So, I was only about 24 hours from replenishment!
But, now is NOW and we all wanted soup for dinner. So, I got out my miso paste and whipped up the tomato soup recipe below. It was simply delicious and a very nice change from the flavor of basic tomato soup using chicken stock as the base.
Miso paste is a traditional food made from fermented soy, which has been used for centuries in traditional Asian cultures such as Japan. During my travels in Japan in 1988, I ate many a bowl of this fabulous food!
Be aware that only fermented soy such as miso paste, tempeh, natto, or soy sauce can be consumed safely. Any modern forms of soy are health robbing and thyroid suppressing and should be avoided.
Enjoy!
Miso Tomato Soup Recipe
Recipe for easy tomato miso soup to tantalize the tastebuds and nourish the body using traditionally fermented miso paste and other whole, nourishing ingredients.
Ingredients
- 12 oz strained tomatoes preferably organic and packaged in glass
- 3 Tbl brown rice miso
- 2.5 cups filtered water
- 1/2 onion large, chopped, preferably organic
- 1 Tbl expeller pressed coconut oil
- 1 Tbl butter
- 1-2 garlic cloves minced, preferably organic
- pepper to taste
- sea salt to taste
Instructions
-
Put 2 cups of filtered water, coconut oil and strained tomatoes in a 3-4 quart pot. Bring to just below a boil.
-
Mix miso paste with remaining 1/2 cup of water in a small bowl until smooth.
-
Pour water and miso paste mixture into the pot and stir into water/tomato mixture.
-
In a small frypan, gently melt grassfed butter and lightly saute chopped onion until slightly carmelized. Add cooked onions and garlic to miso/tomato/water mixture.
-
Cook just below a boil for about 5-10 minutes to blend the flavors. Remove from heat and blend with a handheld blender right in the pot. Salt and pepper to taste.
-
Serve in bowls with a dollop of cultured cream or fresh cream that has naturally soured in the refrigerator.
Sarah, The Healthy Home Economist
I have celiac and wonder which miso paste you recommend? Also, would my nursing baby react to it? Thank you!
Tomatoe and miso both contain very high levels of naturally occuring MSG. That is what gives these ingredients their savory taste. Stop being so afraid of abbreviations.
This sounds so good.
I am a new follower. Please stop over and check out my blog. Thanks
Hi Sarah, I always have some fermented miso in a jar in the fridge so I can tart things up if need be, but this really is a great idea using it as the base for another recipe! Very cool and thanks for sharing it on the hearth and soul hop this week! 🙂 Alex@amoderatelife
What a great idea to use miso. I used to love to have miso soup for breaky, and it does have a great savory flavor. When I don't have stock on hand, I usually just use water, because I don't like any of the alternatives, but this is wonderful. Thanks for sharing with the Hearth and Soul hop.
Oh, I've never put miso in tomato soup before but will surely try it, it sounds delicious! Thank you for sharing this with the hearth and soul hop this week 🙂