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Related recipes: Corn-Free, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Grains, Herbs, Onions, Rice, Soups, Soups/Salads, Soy, Tomatoes, Vegetarian
A paste of miso, garlic and basil adds a true pesto flavor to this unforgettable soup. Unlike traditional pestos, this miso-based version has no added fat, so eat all the soup you like without any guilt.
Cooking Time: 50 minutes
Prep Time: 15 minutes
Total Time: 1 hr 5 min
Yield: 6 servings
5 large tomatoes
12 cloves garlic
8 cups (1.9L) vegetable or chicken stock
2 cups (360g) diced white onion
1 tsp (2g) dried oregano
1/4 tsp (1g) black pepper
1 bay leaf
1/2 cup (100g) sushi rice
1 tsp (5g) tomato paste
1 cup (40g) packed, fresh basil leaves
5 Tbs (75mL) mellow barley miso
1 tsp (6g) tahini
1 tsp (5mL) mirin (Chinese cooking wine)
Fresh basil leaves for garnish
Core tomatoes then cut in half crosswise and squeeze to remove seeds. Chop tomatoes coarsely and set aside.
Slice 9 cloves of garlic and set the remaining 3 cloves aside. In a 3-quart (1.8L) saucepan, combine the sliced garlic, stock, onion, oregano, pepper, and bay leaf. Bring to a boil, then reduce heat to a simmer and cook, covered, for 20 minutes.
Add rice, tomatoes and tomato paste to the soup. Cook, stirring occasionally, 20 to 25 minutes or until rice is tender.
Meanwhile, drop the remaining garlic into the bowl of a food processor while the motor is running. When garlic is minced, add the basil and pulse until finely chopped. Add miso, tahini and mirin. Blend well. Whisk about 1/2 cup (120mL) of the hot soup into the basil/miso mixture until smooth. Stir this back into the soup and reheat, but don’t boil.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
