Japanese Red Pepper Soup
Experience the warm, umami-packed embrace of Japanese Red Pepper Soup, a vibrant fusion of roasted red bell peppers, dashi stock, and miso paste that captures the essence of Japanese comfort food. This elegant soup balances smoky sweetness from oven-charred peppers with the savory depth of miso and soy sauce, creating a silky, nutrient-rich base perfect for cozy evenings. A hint of grated ginger and shichimi togarashi adds layers of spice and aromatics, while optional cubes of tofu introduce a protein boost. Garnished with fresh scallions and a drizzle of sesame oil, this gluten-free-friendly dish is as visually stunning as it is satisfying. Perfect for soup lovers seeking a Japanese twist, it’s ideal as a light appetizer or paired with steamed rice for a fuller meal. A true celebration of wholesome, bold flavors in just under an hour!
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Recipe Information
Ingredients
- 4 large red bell peppers
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 inch piece ginger
- 2 tablespoons neutral oil (like canola or vegetable oil)
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 4 cups dashi stock
- 1 cup tofu (optional, cubed)
- 1 teaspoon shichimi togarashi (Japanese seven spice)
- 2 stalks scallions (green onions)
- 1 teaspoon sesame oil
Instructions
Preheat your oven to 425°F (220°C).
Cut the red bell peppers into halves and remove the seeds and stems. Place them skin-side up on a baking sheet lined with parchment paper.
Roast the red bell peppers in the oven for 20 minutes, or until the skin is charred and blistered. Remove from the oven and transfer them to a bowl. Cover tightly with plastic wrap to let them steam for 10 minutes.
While the peppers are steaming, finely dice the yellow onion, mince the garlic, and grate the ginger.
Heat the neutral oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until the onion is translucent, about 5-7 minutes.
Peel the skins off the roasted red peppers and discard the skins. Chop the peppers into smaller pieces and add them to the pot with the sautéed onion mixture.
Add the miso paste and soy sauce to the pot, stirring well to combine.
Pour in the dashi stock and bring the mixture to a gentle simmer. Cook for 10 minutes to let the flavors meld together.
Use an immersion blender (or a standard blender in batches) to carefully puree the soup until smooth.
If using, add the cubed tofu to the soup and simmer for an additional 5 minutes to warm the tofu through.
Stir in the shichimi togarashi and sesame oil for an extra kick of spice and aroma.
Serve the soup hot, garnished with thinly sliced scallions. Optional: Serve with a side of steamed rice or crusty bread for a heartier meal.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
