One morning, I was watching a program and they mentioned that the "trend" nabe (hot pot) this season was tomato.
Awhile back it was tonyu (soy milk) and then it was curry, but this year it is tomato.
The way they cooked the hot pot on the program was closer to an Italian based soup with cheese topping the dish.
I on the other hand, envisioned the tomato miso ramen at Hanamichi that I like.
I didn't have any meat in my fridge, just a lot of veggies, so I ad-libbed and came up with this soup...
Tomato Miso Soup serves 2 big bowls or 4-6 small servings
1 can (400 gram) chopped tomatoes
1/2 carrot, bite sized
1/2 sweet potato, leave skin on, bite sized
2 thin slices pumpkin, leave skin on, bite sized
3 inches gobo (burdock root), thinly sliced
2 fresh shiitake, sliced
4 strands green onion, bite sized
3 leaves lettuce, bite sized
1 tablespoon miso
1 cube chicken consomme
3 cups water
Put carrot, sweet potato, pumpkin, gobo and shiitake into a pot.
Add 3 cups water.
Cook on medium for 15 minutes
Add consomme cube, miso and cook another 10 minutes.
After consomme and miso melt, add can of chopped tomato.
Add lettuce and green onion.
Serve with rice or bread.
NOTES: This was good, I think I could have added a little more miso to make it closer to the ramen flavor, but on a chilly night, this really hit the spot.
It is a 3-day weekend here, hope you have a nice weekend.
p.s. I'm sending this to Deb @ Kahakai Kitchen for her Souper Sundays, you should check this event out, there are many fabulous ideas for soups, salads and sammies!