Tomato-Miso Soup

• 1 tablespoon vegetable oil
• 1/2 pound shiitake mushrooms, stems discarded, caps thinly sliced
• 1 large garlic clove, minced
• 2 tablespoons tomato paste
• 4 1/2 cups water
• 2 large tomatoes--peeled, seeded and coarsely chopped
• 1/2 cup light miso paste (shiro)
• 1 teaspoon soy sauce
• 3/4 pound soft tofu, cut into 1-inch dice
• 2 large scallions, thinly sliced
• 4 small to medium radishes, thinly sliced

1. Heat the oil in a large saucepan. Add the mushrooms and garlic and cook over moderate heat, stirring, until fragrant, about 1 minute. Cover and cook over low heat, stirring a few times, until the mushrooms are tender, about 6 minutes. Add the tomato paste and cook, stirring, for 1 minute. Pour in the water, stir well and bring to a boil. Add the tomatoes, cover and simmer over low heat for 5 minutes. Whisk in the miso and soy sauce and return to a simmer. Add the tofu and simmer for 2 minutes. Ladle into bowls, garnish with the scallions and radishes and serve.
2. Notes: One Serving - Calories 203 kcal, Total Fat 1 gm, Saturated Fat 6 gm, Protein 2 gm, Carbohydrates 28 gm

vegetable oil, shiitake mushrooms, garlic, tomato paste, water, tomatoes, light miso paste, soy sauce, scallions, radishes

Taken from www.myrecipes.com/recipe/tomato-miso-soup (may not work)