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Chilled Tomato Miso Soup Recipe
|Ripe tomatoes||3 Pound, cored and quartered (6 Large Size)|
|Minced peeled gingerroot||1 Tablespoon (Fresh)|
|Rice vinegar||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Miso||1⁄4 Cup (4 tbs) (Soybean Paste)|
|Basil oil||1 1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 657 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.5%
Saturated Fat 1.7 g8.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3124.6 mg130.2%
Total Carbohydrates 127 g42.3%
Dietary Fiber 20.3 g81.4%
Sugars 87.2 g
Protein 20 g40.6%
Vitamin A 227.9% Vitamin C 289.3%
Calcium 23.1% Iron 35.7%
*Based on a 2000 Calorie diet
Strain mixture through a sieve into a medium bowl; discard solids.
Combine strained tomato mixture, vinegar, maple syrup, miso, and salt; stir well.
Cover and chill.
Spoon 1 cup soup into each bowl; drizzle each with 1/4 teaspoon oil, and garnish with a basil sprig, if desired.