Basic | Tomato soup with Black Forest miso
0.5 kg fresh tomatoes
1 onion
1 clove of garlic
0.4 liters of MISO broth (use Mediterranean Miso)
olive oil
Preparation:
Wash the tomatoes and place them in a hot water bath for 10 minutes, then peel the tomatoes and cut them into pieces.
Chop the onion, press the garlic, fry both in olive oil for 3 minutes, then add the tomato pieces, simmer for 5 minutes, then deglaze with MISO stock and let it simmer for another 15 minutes at low heat.
For the miso broth, dissolve 2 teaspoons of Black Forest MISO in 0.4 liters of hot water. If you're not using Mediterranean MISO, you can also add oregano, thyme, and parsley.
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