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A paste of miso, garlic and basil adds a true pesto flavour 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.
Ingredients
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 Tbsp (75mL) mellow barley miso
1 tsp (6g) tahini
1 tsp (5mL) mirin (Chinese cooking wine)
Fresh basil leaves for garnish
Directions
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.
