Zucchini and Sweet Onion Early Summer Miso Soup

Name: Zucchini and Sweet Onion Early Summer Miso Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1/4 Zucchini; 1/4 New harvest sweet onion (or regular onions) 1/4th of a block Tofu (silken); 400 ml Dashi stock; 1 tbsp Miso; 1 Shisho leaves or green onions; 1 Shichimi spice

cookpad.japan @cookpad_jp

I just used some leftover zucchini and new harvest sweet onions to make miso soup, and it was amazingly good. I added tofu to make the soup more substantial.

The ingredients cook through quickly, so you can bring it right up to the boiling point to enjoy the texture of the vegetables. The vegetables are also delicious if simmered for some time.
Plaese adjust the miso soup to the versiion you prefer. Recipe by Jikana

I just used some leftover zucchini and new harvest sweet onions to make miso soup, and it was amazingly good. I added tofu to make the soup more substantial.

cookpad.japan @cookpad_jp

I just used some leftover zucchini and new harvest sweet onions to make miso soup, and it was amazingly good. I added tofu to make the soup more substantial.

Saved

Ingredients

2 servings

1/4Zucchini
1/4New harvest sweet onion (or regular onions) 1/4th of a block Tofu (silken)
400 mlDashi stock
1 tbspMiso
1Shisho leaves or green onions
1Shichimi spice

Saved

Steps

1

Cut the zucchini half or quarters (if large) lengthwise and sluce. Cut the tofu and onions into easy to eat pieces.
2

Put the dashi in a pan, add the ingredients from Step 1 and heat to just before boiling point. While the pan is heating, chop up the garnishes.
3

Dissolve the miso into the soup to finish. Season to taste by adding shisho leaves, green onion or shichimi togarashi.
4

Serve with"Rolled Omelette with Zucchini and Sweet Corn"!
https://cookpad.wasmer.app/us/recipes/155434-rolled-omelette-with-courgette-and-sweetcorn

Rolled Omelette with Courgette and Sweetcorn