Soup & Stew

Tomato Miso Soup with Tofu & Shiitake

Name: Tomato Miso Soup with Tofu & Shiitake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 50 g Tomato; 30 g Tofu; 15 g Onion; 15 g Shiitake mushrooms; 5 g Dried anchovies; 8 g Chili pepper; 3 g Green onion; 2 g Dried kelp (dasima); 30 g Miso; as needed Water

토마토 미소 된장국

A savory miso soup in anchovy-kelp broth with tofu, onion, shiitake, chili, green onion and peeled seeded tomato. Potassium from tomato, kelp and onion helps flush out sodium.

📝 Step-by-Step Instructions

Boil the anchovies and kelp to make broth.

Tomato Miso Soup with Tofu & Shiitake — step 1

Cut the tofu, onion, shiitake, chili and green onion into bite-sized pieces.

Tomato Miso Soup with Tofu & Shiitake — step 2

Cook the tomato in boiling water for about 5 minutes.

Tomato Miso Soup with Tofu & Shiitake — step 3

Peel the tomato, cut into pieces and remove the seeds.

Tomato Miso Soup with Tofu & Shiitake — step 4

Dissolve the miso in the broth and add the onion and shiitake.

Tomato Miso Soup with Tofu & Shiitake — step 5

Add the tomato and green onion.

Tomato Miso Soup with Tofu & Shiitake — step 6

📊 Nutrition Facts (per serving)

46.85Calories (kcal)

5.29 gCarbs

3.43 gProtein

1.33 gFat

630.14 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.