Cooked - Tomato Miso Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tomato Miso Soup

1.0

1½ cups shredded cabbage (200g)

1 cup sliced onion (150g)

2 pieces shiitake mushrooms

½ cup canned corn/ fresh corn kernels

1 cup tomato juice (unsalted)

1 cup water

½ tsp dashi powder / bouillon cube

1- 1½ tbsp yellow miso

10g ginger

2 eggs (optional)

1 tbsp flax seed oil (optional)

Parmagiano cheese

Shred the cabbage thinly. Thinly slice onion and shiitake mushrooms.
Into the pot add water, tomato juice, soup stock powder and all the vegetables. Grate the ginger. Cover with a lid and cook it for about 5 mins or until it’s partially cooked.
Crack in the eggs if you want. When the eggs are cooked to your liking, remove from heat and dissolve in the miso paste. Serve the soup in a bowl. Drizzle on some flax seed oil. Top with parmagiano cheese.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇯🇵Japanese

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 113 weeks ago

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