Super Speedy Tomato Shorba with a Secret Umami Kick
Craving a comforting tomato soup that's anything but basic? Our quick Tomato Shorba gets a flavour upgrade thanks to our BKB Instant Miso Soup Paste! This little powerhouse of fermented goodness not only adds a rich, savoury depth (that's umami, folks) but also simplifies your cooking by bringing complex flavour without long simmering times. Forget bland tomato soup – get ready for a taste explosion.
What you'll need:
- 5 cloves garlic, minced
- 1 inch ginger, grated or minced
- 4 black peppercorns
- 2 cloves
- 1 small cinnamon stick
- 1 bay leaf
- 4 medium tomatoes, roughly chopped
- Coriander stems from a bunch of coriander (these add a secret layer of flavour)
- 1 tbsp BKB Instant Miso Soup Paste (our secret weapon for instant umami)
- 2 green chilies, slit lengthwise (spice level: you decide)
- Approximately 2-3 cups water
- 2 tablespoons cooking oil
- Fresh coriander leaves, chopped, for garnish
- Salt (taste carefully – miso brings its own saltiness)
Get Cooking in a Flash:
- Quick Aromatics: Sauté garlic, ginger, peppercorns, cloves, cinnamon, and bay leaf in oil until fragrant (about 30 secs).
- Tomato Time: Add tomatoes and coriander stems. Cook until softened (5-7 mins).
- Simmer & Soften: Add water, bring to a boil, then simmer for 15 mins.
- Umami Boost: Take some hot broth, dissolve in BKB Instant Miso Soup Paste (this dissolves easily, no lumps), then stir it all in.
- Smooth Finish (Optional): Blend until smooth for a classic shorba texture. Strain if you like it extra silky.
- Serve & Enjoy: Ladle hot, garnish with fresh coriander.
Our Tomato Shorba with BKB Instant Miso Soup Paste is proof that big flavour doesn't need big effort. This miso not only enriches the taste but also makes achieving a complex, satisfying soup incredibly easy. Try it and taste the difference
Fun Fact : Miso used to be a VIP ingredient in Japan, even used as payment by the elite. But as soybeans became more common and fermentation got refined, it became a staple for everyone, eventually leading to the awesome miso soup we enjoy today.
