Description

Warm up with this Tomato Miso Soup with Garlic Sesame Mushrooms, a delightful blend of umami-rich shiitake mushrooms, sweet cherry tomatoes, and creamy tofu. Perfect for a cozy dinner or a nutritious meal, this soup is simple to prepare and incredibly satisfying.

Ingredients

Scale

8 oz shiitake mushrooms, stems removed and thinly sliced
1 tbsp sesame seeds
2 tbsp avocado oil
1 tsp garlic powder
1/2 tsp onion powder
1/2 lemon, juiced
1 cup cherry tomatoes, halved
3 scallions, thinly sliced, whites and green portions separated
1 ear of corn, kernels cut away from the cob
4 cups hot water
2 dry shiitake mushrooms
2–3 tbsp yellow miso paste
11 oz soft tofu, sliced into rounds or cubed
sesame oil, for serving (optional)
cooked rice, for serving (optional)

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Instructions

Preheat your oven to 425°F. In a mixing bowl, combine the shiitake mushrooms, sesame seeds, garlic powder, onion powder, 1 tablespoon of avocado oil, and a pinch of salt. Mix until well coated, then spread the mushrooms in a single layer on a baking sheet. Bake for 15 minutes, toss the mushrooms, and bake for an additional 5-10 minutes until browned and crispy. Squeeze lemon juice over the mushrooms and toss to coat.
In a large saucepan, heat the remaining tablespoon of avocado oil over medium-low heat. Add the halved cherry tomatoes along with a pinch of salt and sauté for about 5 minutes, until they start to break down and release juices.
Add the sliced scallion whites and corn to the pan and sauté for an additional 2-3 minutes with the tomato mixture.
Pour in 3 1/2 cups of hot water and add the dried shiitake mushrooms. Stir to combine, bring the broth to a boil, then reduce to a low simmer and allow it to cook for 10 minutes. Carefully add the cubed tofu and warm through for 3-5 minutes.
In a small bowl, combine the remaining 1/2 cup of water with the yellow miso paste, whisking until smooth. Remove the dried mushrooms from the broth, cut off the heat, and stir in the miso mixture until fully combined.
Drizzle a teaspoon of sesame oil over the soup, taste, and adjust the salt or miso according to your preference. Serve the soup in bowls, topped with the roasted mushrooms, a squeeze of lemon, and alongside rice if desired.

Notes

You can substitute shiitake mushrooms with button mushrooms if preferred.
For added flavor, consider topping with fresh herbs like cilantro or parsley before serving.
This soup can be stored in the refrigerator for up to 3 days, making it great for meal prep.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 5g
Sodium: 700mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 14g
Cholesterol: 0mg