October 13, 2024

Green Tomato and Corn Miso Soup

Sour and salty with a deep and rich umami flavor, this brothy miso soup highlights green tomato, corn, and shiitake mushrooms. It manages to feel both light and rich at the same time. The green tomatoes add sourness, as well as a lot of umami flavor. Additional savory elements shine through the shiitake mushrooms and miso paste. Cilantro adds freshness, and each corn kernel adds a pop of sweetness. Enjoy as a light side or add noodles and tofu for a more filling option.

Skip the Post, Jump to the Recipe!

What to Do with Green Tomatoes

When I say green tomatoes, I’m talking about unripe tomatoes. Some varieties of tomatoes are green when ripe- like green zebra tomatoes- but what I’m talking about here are the unripe form of a tomato. As summer ends and autumn begins, you are likely to be left with tomatoes growing on the vine that will never ripen as the temperatures drop. Some people really enjoy green tomatoes- I’ve even seen them sold for more than ripe tomatoes.

Green tomatoes not the plump, juicy, tomatoes you’re used to, but we can still find delicious ways to eat them. Green tomatoes are firm and smooth. They are crunchy and acidic and have a little bit of an astringent quality. When ripe they are very sour but cooking them can lessen the sour and astringent flavors. The most common recipe for green tomatoes is the southern classic, fried green tomatoes, where green tomatoes are sliced, coated, and fried. They can also be used in similar ways to tomatillos, like in a salsa verde. I’ve heard of people using them in desserts too, by adding sugar and spices, and treating them similarly to a green apple. I’m going to be giving something like that a try soon for sure.

One of my favorite uses for green tomatoes is to cook them down slowly in olive oil with garlic, until they burst, and the juices reduce. Season with salt and pepper, and add to beans, pasta, or toast. And of course, if you have a large haul of unripe tomatoes, this soup is a great option!

Looking for Vegan Tomato Soups? Try one of these!

Cooking with Miso? Try one of these recipes using miso paste!

Green Tomato Miso Soup Tricks and Tips

Heads up- your soup will likely be a bit greener than mine as one of my green tomatoes had ripened a decent amount before I managed to make this soup.
This soup doesn’t make a huge amount. While serving sizes are fairly subjective, I would estimate this to be four large servings. Depending on the number you’re feeding, you may find you want to double it.
If you’re using frozen corn instead of fresh, use about 3/4 cup.
If you have the cilantro-hating gene you can either omit the cilantro, or substitute with parsley.
Store leftovers in an air-tight container in the fridge. This soup holds up fairly well. To reheat, gently warm on the stove, stirring, until warm without letting it come to a boil.
For a more filling soup, add rice noodles or mung bean vermicelli. Another option that would be delicious is large chunks of silken tofu for added protein.

Green Tomato and Corn Miso Soup

Ingredients

1 cup fresh shiitake mushrooms, sliced thinly
1-2 cloves garlic, chopped
1 lb. green tomatoes (2 large tomatoes)
1 ear of corn, cut of cob
1/2 cup loosely packed chopped cilantro
1-2 scallions, chopped
3 tbsp. miso paste

Instructions

Add a small amount of oil to a pot, along with the garlic and mushrooms. Cook on a medium heat for a few minutes, until the shiitakes have released some liquid and the garlic is fragrant. Add the green tomatoes to the pot, and cook for several more minutes, stirring occasionally, until most of the tomatoes have softened and broken down.
Add the corn, cilantro, chopped scallions, and 2 cups of water. Bring up to a simmer. Remove a small amount of water from the pot and dissolve the miso paste into it so there are no lumps. Turn off the heat, and add the diluted miso to the pot. Stir to combine, and serve hot.

https://veryveganval.com/2024/10/13/green-tomato-and-corn-miso-soup/