Japanese-style Tomato Soup

Ingredients

This Japanese-style tomato soup differs from the original Czech Rajská polévka in several ways. Firstly, the flavor profile is enhanced with the addition of umami-rich ingredients like miso paste and soy sauce. Secondly, the soup is served with steamed rice or crusty bread, which is a common accompaniment in Japanese cuisine. Lastly, the garnish of fresh herbs adds a touch of freshness and complements the overall flavor of the soup. We alse have the original recipe for Rajská polévka, so you can check it out.

• 1 kg (2.2 lbs) ripe tomatoes, chopped 1 kg (2.2 lbs) ripe tomatoes, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 500 ml (2 cups) vegetable broth 500 ml (2 cups) vegetable broth
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 22g, 12g
• Protein: 5g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chopped tomatoes to the pot and cook for about 5 minutes, until they start to soften.
3. 3.
   In a small bowl, mix the miso paste, soy sauce, sugar, salt, and black pepper with a little water to form a smooth paste.
4. 4.
   Add the miso paste mixture to the pot and stir well to combine with the tomatoes and onions.
5. 5.
   Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and heat it gently for a few more minutes.
8. 8.
   Serve the Japanese-style tomato soup hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Tomatoes — Choose ripe and flavorful tomatoes for the best taste. If fresh tomatoes are not available, you can use canned tomatoes as a substitute.
• Miso paste — Look for white or red miso paste, which are commonly used in Japanese cuisine. Adjust the amount according to your preference for saltiness.
• Soy sauce — Use a good quality soy sauce for the best flavor. Tamari sauce can be used as a gluten-free alternative.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup.
• Adjust the seasoning according to your taste preferences. You can add more soy sauce for a saltier flavor or a pinch of chili flakes for a spicy kick.
• Garnish the soup with toasted sesame seeds for an extra nutty flavor.
• Serve the soup with a side of steamed rice or crusty bread to make it a more substantial meal.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Japanese-style tomato soup hot in individual bowls. Garnish each bowl with a few fresh basil leaves for a pop of color and added freshness. Accompany the soup with a side of steamed rice or crusty bread to make it a complete and satisfying meal.

Presentation advice

When serving the Japanese-style tomato soup, ensure that the vibrant red color of the soup is visible. Use white or light-colored bowls to create a contrast and showcase the soup's visual appeal. Garnish each bowl with a sprig of fresh basil for an elegant touch.