Miso soup, with tomato and corn. No dashi.
As a transplanted Californian, I have been in deep love with this summer vegetable combination for as long as I have been here, but only have started to make miso soup like this recently.
I like making it vegan with just water, no stock. It tastes clean, the acidity and sweetness in perfect harmony with miso.
Depending what else is on the table and your preferences, it might taste too clean, the way these no dashi soups sometimes do. If that is the case, I suggest adding a bit of olive oil or coconut oil to the soup at the table. Butter is great, too. The new layer of goodness will eliminate the feeling that something is lacking. The soup will still be beautifully balanced.
Tomatoes – half a Roma tomato or more for each portion
Corn – half an ear for each person
Miso – to taste
Olive oil, coconut oil or butter to taste
(10 minutes total)
- Boil just the amount of water necessary in the pot.
- Wash tomatoes and corn.
- Cut tomatoes into large chunks. If you like, you can peel them before cutting, but it is not necessary.
- Remove the husk and silk from corn and and cut the kernels off from the cob. If using frozen corn kernels, just remember that it might downgrade the taste a bit. Using canned corn, same thing. Fresh is better.
- Put tomato chunks and corn kernels in the pot, and cook on gentle boil for 5 minutes.
- Add miso to taste, serve immediately. If preferred, add olive oil, coconut oil or butter to taste at the table.
For more on making miso soup, especially the traditional kind, here are some entries I have made. After you read these pages, just go wild in your own kitchen and explore the endless possibilities of miso soup. Happy eating!