Make a cross cut in the skin of the tomato, dunk in boiling water, take out and slip the peel off.
Put the ● ingredients into a pan. When it comes to a simmer dissolve in the miso. Don't let it boil!
Add the peeled tomato and heat.
Ladle the tomato miso soup into a bowl, scatter with parsley and drizzle in some ra-yu to finish.
You can use any kind of miso you like, but I recommend using something other than red or white miso.
Story Behind this Recipe
It's hard to eat whole raw tomatoes, so I thought up a Japanese-style recipe that used a whole tomato for a recipe contest. This is easy and quick to make when you have little time, flavored with kombu tea and a small amount of miso to highlight the tomato.
When peeling the tomatoes, if you make the cross-cut into the skin on the deep side it will be easier to eat. The saltiness of kombu tea varies, so add it little by little while tasting, and stop when you think it's still a bit under-seasoned.