Zucchini Miso Soup
A light and comforting miso soup featuring tender zucchini and onion in a delicate dashi broth. Quick to prepare and perfect for everyday meals.
Servings: 4
Ingredients
- 4 cups Water
- 2 bags Dashi pack (Japanese soup stock pouch)
- 3 tablespoon Miso
- 1 Zucchini / medium size
- ½ Onion / medium size
- Chopped green onion / for garnishment
Instructions
- Bring water to a boil in a medium pot. Add dashi packs and simmer for a few minutes, then remove the packs. (You can skip this step if you use prepared dashi liquid.)
- Cut zucchini into 1-inch pieces, then slice each piece lengthwise into 6 wedges.
- Slice onion into thin strips. (3-5mm thick)
- Add zucchini and onion to the simmering broth. Bring to a boil again, then cook for 1–2 minutes over medium heat until the vegetables are tender. Skim off any foam for a smoother taste (optional), then remove from heat.
- Place miso in a ladle and dissolve it with chopsticks or a small whisk. Gradually mix into the soup, making sure not to boil after adding miso.
- Garnish with chopped green onions if desired and serve immediately.