No ratings yet

Servings

Try this nourishing tomato miso soup filled with quinoa and vegetables. It’s an easy weeknight meal with a delicious Japanese twist!

Looking for more ways to enjoy miso soup? Check out these easy miso soup recipes!

Recipe Ingredients

You’ll need the following ingredients to make this tomato miso soup:

Potatoes & Onion: These add natural sweetness and help make the soup hearty and satisfying. Mushrooms, carrots, spinach, or broccoli are also great additions.
Quinoa: Adds plant-based protein and a nice popping texture. If you don’t have quinoa, you can substitute barley, lentils, or chickpeas.
Tomato Juice: Tomato’s umami and acidity pair surprisingly well with miso. Using tomato juice keeps this recipe quick and straightforward.
Dashi: In this recipe, I use store-bought kombu dashi powder (plant-based instant dashi). If you are looking for authentic homemade dashi, you can try awase dashi (bonito flakes), niboshi dashi (anchovies), and kombu dashi.
Miso Paste: Any type of miso works, but I recommend using a darker variety for a deeper, richer flavor. Feel free to choose your favorite to match your taste!

How To Make Tomato Miso Soup: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Prepare the ingredients and add them to a saucepan.

Bring to a boil, then simmer until tender.

Add the tomato juice and heat briefly.

Turn off the heat and gently stir in the miso paste until dissolved.

Pour the soup into a bowl and enjoy this simple, hearty tomato miso soup!

Rinse the quinoa briefly to remove any surface bitterness.
Always add the miso after turning off the heat, as boiling it can reduce its delicate aroma and flavor.
If the soup tastes a bit light, add a touch more miso paste for extra flavor. If it’s too salty, add a little water until it tastes right to you.

To complement this miso soup, I recommend serving it with roasted shiitake mushrooms with cheese, egg onigiri, and napa cabbage slaw.

Want more Japanese Plant-Based Ideas?

I hope you enjoy this tomato miso soup recipe! Don’t forget to rate it and share your thoughts!

No ratings yet

Prep: 3

Cook: 5

Total: 8

Servings:

Author: Juri Austin

Try this nourishing tomato miso soup filled with quinoa and vegetables. It's an easy weeknight meal with a delicious Japanese twist!

Prepare the Ingredients: Chop the onion and dice the potato. Rinse the quinoa briefly and drain well.
Simmer the Vegetables: In a medium pot, add the onion, potato, quinoa, dashi powder, and water. Bring to a boil over medium heat, then reduce the heat and simmer for 8–10 minutes, or until the quinoa is tender and the potatoes are cooked through.
Add Tomato Juice: Pour in the tomato juice and bring back to a gentle simmer.
Add the Miso: Turn off the heat. Add the Miso: Turn off the heat. Add miso paste and stir it until dissolved.
Serve: Pour into bowls, and enjoy warm!

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Rinse the quinoa briefly to remove any surface bitterness.
Always add the miso after turning off the heat, as boiling it can reduce its delicate aroma and flavor.
If the soup tastes a bit light, add a touch more miso paste for extra flavor. If it’s too salty, add a little water until it tastes right to you.