Tomato miso soup

Have you ever tried tomato miso soup?
The sharp sourness and flavor melt into the soup stock and sink into your body. I can't help but cry out when I take a bite of this dish, and it's like a talisman for me because I'm sensitive to humidity.
Miso soup made with summer vegetables is delicious even when served cold. If you go out on a hot morning with some chilled miso soup, you'll be able to spend the day energetically.

The surprisingly long tomato season is almost coming to an end. The price will also be lower. Tomatoes at this time of year are also recommended for use in stir-fries and sauces.
Another great thing about vegetables is that they have a variety of appeals depending on how you cook them. As the seasons change, prepare for the hot summer by getting strength from seasonal vegetables.

Materials (amounts that are easy to make)

・10-12 sardines
・Water 800cc
・1 tomato (200-250g)
・Miso 50-60g

How to make

① Put a certain amount of water and sardines in a pot and heat over medium heat. When it starts to simmer, reduce the heat to low and simmer gently for about 10 minutes.

② Cut the tomatoes radially into 8 to 10 pieces. Put it in the pot from ①, increase the heat a little, and simmer for 3 to 4 minutes until the surface ripples. Once the tomato flavor is absorbed into the soup stock, gently dissolve the miso and adjust to your desired consistency.

[POINT]

▪The key is to choose delicious sardines. If you use fresh sardines with shiny silver flesh, you can enjoy them deliciously even if you don't remove the head and guts or boil them with the sardines in them.
▪If you soak the sardines in water overnight, reduce the amount by about 2/3. Once it boils, don't boil it over low heat, just add the tomatoes and it's OK.
▪Never boil the stock. Similarly, by gently boiling the ingredients and stock, the tomato extract will be well absorbed into the stock.
▪The finished product will vary depending on the taste of the tomatoes, so adjust the amount of miso by tasting. It is also delicious to add seasonal vegetables such as perilla and zucchini.

Ingredients used

・Tomato Producer: Kohei Nakamura, Kodaira City
[Purchase location] JA Tokyo Musashi “Kodaira Farmers Market Mu-chan Plaza”
　　　　　　　　https://www.jatm.or.jp/economy/kodaira.php　　　　　　　　

: cook essayist

Nao Fujiwara/NAO FUJIWARA

Cooking heals yourself. Based on the idea that “cooking is a tool that allows you to make yourself happy with your own hands,” he is involved in product development, direction, recipe suggestions, and classes.
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He co-authored the book ``A kitchen that keeps you in a good mood'' (Ie no Hikari Association).
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