Tomato Miso Soup

by Sarah Gluten Free, Grain Free, Recipes, Stocks and SoupsComments: 16

Want to make a pot of soup, and lo and behold, there is no homemade stock in your freezer?

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 base for your soup by using delicious, healthy, and traditionally fermented miso paste.

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 48 hours from replenishment!

But, now is NOW and we wanted soup for dinner.    So, I got out my miso paste and whipped up a pot of tomato miso soup.   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 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!

Tomato Miso Soup 

makes about 5 cups

Ingredients

12 oz strained tomatoes preferably in glass jars (sources)
3 TBL brown rice miso paste (sources)
2 1/2 cups filtered water
1/2 large Spanish or white organic onion, chopped
1 TBL expeller pressed coconut oil  (sources)
1 TBL grassfed butter (sources)
1 large or 2 medium sized organic garlic cloves, minced
pepper to taste (sources)

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.   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

Picture Credit

Comments (16)

    Leave a Reply

    Your email address will not be published. Required fields are marked *