Buttered Miso-Tomato Soup with Roasted Garlic + Togarashi (GF)

Emily Stoffel from The Pig & Quill stops by today to share her recipe for Buttered Miso-Tomato Soup with Roasted Garlic + Togarashi (GF).

I’m very happy to welcome Emily Stoffel who is sharing her super flavorful miso-tomato soup with us all.  If you don’t know her already, she serves up some seriously good eats along with a side of wit and humor on  her blog The Pig & Quill.  Welcome Em!

Hi guys! Em here, and I’m so honored that Sylvie has graciously allowed me to invade her gorgeously curated spot with my willy nilly ramblings today. If we haven’t met before, you can usually find me over at The Pig & Quill blogging mostly about real foodie stuff accented (perhaps less than elegantly) with tales from my wee life and abode in the SF Bay Area. Things tend to get kinda — goofy, shall we say? — over there, so spending a day here with Sylvie (and all of you!) is a bit like being invited to sit at the grown-ups table, and I’m positively giddy. Napkin’s in my lap. My hands are folded. Can we pretend I’m donning a proper Easter dress? White patent Mary Janes? Just painting the picture, guys. Painting the picture.

And now we can talk about soup.

This simple little number is inspired by a bowl of ramen I enjoyed in Boston a few months back. Dubbed “pomodoro” style, it paid homage to an apparent ramen trend happening in Japan in which rich, sumptuous miso broths are infused with Italian flavor via the introduction of vine-ripened tomatoes and savory garlic. Add in noodles and pork and an egg and some greens, and it’s a lot happening in a little bowl — but, bizzarely, it works. Like, really, really well.

Admittedly, this soup is a drastic simplification of that concept — but it showcases the most unique (and delicious!) attributes of the original in a most satisfying way. Lots and lots of sweet and nutty roasted garlic; salty, savory miso; and bright, acidic tomatoes. To simulate the buttery richness often found in the long-simmered, porky broths of traditional ramen houses, I’ve finished things off with a silky pat of good, Irish butter. A healthy dash of hot, sesame-flecked togarashi over the top, and I almost don’t even miss the noodles. Though you’ll never find me turning down a cheesy sandwich alongside a bowl of soup if offered. Nor a heap of Sylvie’s crispy eggplant fries (hello, genius…) or homemade pita chips. 🙂

Tremendous thanks to Sylvie for allowing me to blogsit her beautiful space today! Hope to see you all around the kid’s table P&Q some time soon.

xoxo!
Em

Serves serves 4

Buttered Miso-Tomato Soup with Roasted Garlic + Togarashi (GF)

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Buttered Miso-Tomato Soup with Roasted Garlic + Togarashi (GF) By Emily Stoffel

20 minPrep Time

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4 based on 1 review(s)

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Ingredients

• 2 heads roasted garlic, cooled enough to handle and cloves squished from their papers (see note)
• 1/3 cup white miso paste
• 1/4 cup olive oil
• 2 T tomato paste
• 2 cups veggie stock
• 1 can San Marzano tomatoes
• butter and black pepper or togarashi for serving (see note)

Instructions

1. Combine roasted garlic, miso, oil and tomato paste in Dutch oven over medium heat. Cook, stirring frequently and mashing garlic into miso, until mixture begins to come together (it'll foam a little, darken in color and smell amazing) — about 3 mins.
2. Add veggie stock and tomatoes and stir to combine. Bring mixture to a boil and then lower to a simmer, covered, for 15 mins.
3. Using an immersion blender (or transferring mixture to a high-speed blender), puree soup to desired consistency. (We’re a no-chunky-tomatoes house, so no chunks of tomatoes it is…)
4. Serve soup piping hot with a melting pat of Irish butter (no really…so good) and plenty of freshly ground black pepper or togarashi. Enjoy!

Notes

Note: Regarding the roasted garlic, this is the method I follow at home. If I'm short on time, I've found it takes about half as long in my tiny convection toaster oven -- though you've got to keep a closer eye (or nose) on it as it can go from buttery to burnt more quickly. As as for the butter -- well, its addition (sinfully delicious as it may be!) does take an otherwise vegan soup into vegetarian territory, so if you're strictly the former, a good drizzle of buttery olive oil would make a fine substitute.

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https://gourmandeinthekitchen.com/buttered-miso-tomato-soup-with-roasted-garlic-and-togarashi/

gourmandeinthekitchen.com

Emily Stoffel (Em) is the voice behind The Pig & Quill, a food blog featuring original, (mostly) mindful & real food-based recipes — plus salty scribblings about life, love and all the miscellany that falls into that goofy little crack between the fridge and the cabinetry. When she’s not in the kitchen, you can find Em (pretending to enjoy) running, nerding out over marketing, chatting with Momma and planning elaborate vacations that sometimes work out. She lives in the San Francisco Bay Area with her husband, Chris, and their three bicycles. You can connect with Emily on her blog, Twitter, Facebook, Pinterest and Instagram or subscribe to her latest posts.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.