Tomato Miso Soup with Runner Beans
August 28, 2020
A perfect umami tomato soup with home-made kombu tomato dashi and fresh, sliced cherry tomatoes. Fragrant with dill and Thai basil, it’s a beautifully aromatic summer soup!
For the Dashi
- 1.5l water
- 2-inch piece of kombu seaweed
- 3 T tomato puree
- 1.5 T soy sauce
- 4 shiitake mushrooms
- 1 tin peeled plum tomatoes
For the Soup
- 8 runner beans, roughly chopped
- 60g white miso paste
- 350g assorted cherry tomatoes halved
- Small bunch Thai basil
- Small bunch dill
- Toasted white sesame seeds
- Chilli oil or toasted sesame oil
To Make the Dashi
- Place the water, kombu, tomato puree, soy sauce, and shiitake mushrooms into a large saucepan and place over medium heat. Bring to a boil and then reduce heat to low – allow to simmer for 5 minutes.
- After 5 minutes, use tongs to remove the kombu (you can discard it or allow it to dry out and reuse).
- Open the tin of tomatoes and pour it through a sieve, catching the tomato juice in a bowl below. Keep the tomato juice for another recipe. Roughly chop the tomatoes and place them in the dashi. Allow simmering for another 15 minutes.
- After 15 minutes, pour the dashi through a fine-mesh sieve (fine enough to catch any tomato seeds). You should now have a slightly rusty coloured, translucent dashi. Return the strained dashi to the saucepan and bring back to a simmer.
To Make the Soup
- Add the finely sliced runner beans to the dashi and allow it to simmer for 5 minutes.
- Once the runner beans are tender but not over-cooked, turn off the heat. In a medium bowl, place the miso paste and cover with a ladle-full of the dashi. Whisk well until the miso paste is completely dissolved with no lumps. Pour the miso/dashi mixture back into the saucepan of dashi and whisk well to combine.
- Divide the miso soup between four bowls and top with the sliced tomatoes, herbs, sesame seeds, and a drizzle of the oil on top.
- Serve hot and enjoy!
If you’ve never made Dashi before, it can sound rather intimidating – but trust me, it’s not. It’s a super useful ingredient for making Japanese style soup dishes and packs a serious umami punch. Some dashi is made using fish ingredients, but kombu dashi uses kelp and is entirely vegan. Here’s how to make my tomato dashi variation:
Keywords: tomato miso soup
Combine the Ingredients
Starting with a good 1.5l of water, we’re going to use just a 2 inch square of kombu. Kombu is a type of dried kelp that is responsible for miso soup’s distinctive umami flavour. A little goes a long way, so don’t go crazy. Add it to the water along with the tomato puree, soy sauce, and shiitake mushrooms
Bring the mixture to a boil and allow to simmer for 5 minutes.
Remove the Kombu
Kombu is super potent and if you leave it in the dashi for too long while it’s boiling, you’ll end up with a seriously bitter stock which will ruin the flavour of your miso soup. Using tongs, remove the kombu from the dashi, and set aside. You can allow this to dry out naturally and then use it again for another recipe.
Add the Tomatoes
Now that the kombu is out, it’s time to beef up that fresh tomato flavour. I advise using tinned plum tomatoes since they’re already peeled – which saves you a job! Just drain off the tomato juice in the can, chop up the peeled tomatoes and place them into the dashi. Bring back to the boil and allow to simmer for 15 mins.
Strain the Dashi
After 15 mins, we now need to strain off the vegetables and kombu from the dashi. Just pour it through a sieve then transfer it back to the saucepan. And there you have it! You’ve got yourself some tomato Dashi! You can allow this to cool and store in an airtight container in the fridge. Whenever you want soup, just heat it back up and use it as stock, or continue with the remaining steps of this recipe!