Japanese Tomato Miso Soup

Curious here, guys: Do you listen to podcasts?

I ask because I couldn’t fathom any time to actually have the time to listen to anything with pure intent. I don’t drive, and even if I did, I would be focusing on the road. I certainly don’t listen to anything when cycling (and definitely not cycling right now). And at work, well, I work, and pretty happy I can play any music I want in my office.

But this weekend, I figured out the perfect time to listen to podcasts: when you are sick.

Sick in bed, possibly from influenza, or whatever virus/bacteria/etc has me bedridden, with itchy eyes that I don’t even want to open and pretty darn sleepy from the sleepless nights and possibly the nyquil side effects.

This is how I listened to the much hyped Serial podcast season one in one day. Somehow I lost my weekend.. but I gained a podcast.

Rob was great trying to keep me full of tea and soup (making my favourite Lemon Ginger Miso Soup with some added parsnips which he associates with healing soups) and eventually the flu subsided. But guys, it was a doozy. Tis a shame the vaccine didn’t work this year. I get the vaccine every year but it reminded exactly what I was trying to avoid each and every year.

If you listen to podcasts, which do you like? Did you like Serial, too?

I am sharing this with Souper Sundays.

Japanese Tomato Miso Soup with a Cilantro Pesto
Adapted from Japanese Pure and Simple

2 post card sized pieces of kombu
3 dried shiitake mushrooms
5 cups water

4 medium/large ripe tomatoes (alternatively, 8-12 smaller canned whole fire-roasted tomatoes could also be used — and no need to peel)
4 tbsp red miso paste

large handful cilantro
small handful mint leaves
1/3 cup pine nuts (almonds could be substituted)
1 tsp lime zest
juice from 1 lime
1 garlic clove
1/2 tsp salt, or to taste
1/4 cup extra virgin olive oil

1. Begin by making your dashi: Combine kombu, mushrooms and water in a small saucepot. Soak, without any heat, for an hour. After an hour, gently raise heat but do not bring it to a full boil. When the kombu floats, remove it. Now bring the dashi to a full boil for 2 minutes. Remove from heat. Remove the shiitake mushrooms. This dashi should be used the same day it is prepared.

2. While the dashi is being made, make a small x with a sharp knife on the bottom of the tomatoes. Blanch the tomatoes in boiling water and peel off the skin once cooled.

3. Meanwhile make your pesto: Combine the cilantro, mint, pine nuts, lime juice + zest, garlic, salt and oil in a blender and blend until smooth.

4. Put the tomatoes in a saucepan with the dashi stock and warm over a gentle medium heat. Remove 2-3 tbsp of the dashi and combine it with the miso in a small cup. Use the back of your spoon to dissolve the miso in the broth. Stir the miso mixture into the main soup. Raise the heat and once it just reaches a boil, immediately turn off the heat. Place a tomato into the centre of each soup bowl and ladle the soup around it. The soup will only go up partway. Place a small dab of the pesto on top and serve.

Serves 4.