Zucchini might not be a traditional ingredient for miso soup in Japan, but it turns out to be a surprisingly perfect match! Using ingredients you probably already have at home—like zucchini and onion—this soup is simple, nutritious, and flavorful. It’s a quick and easy side dish that pairs well with any meal.
Ingredients
- Water – 4 cups
- Dashi pack (Japanese soup stock pouch) – 2 bags
- Miso – 3 Tbsp
- Zucchini – 1 medium (about 7–8 oz)
- Onion – ½ medium (about 3 oz)
- Green onion – for garnish (optional)
(or replace water and dashi packs with about 3 cups of prepared dashi liquid!)
Instructions
1. Bring water to a boil in a medium pot. Add dashi packs and simmer for 3 to 5 minutes, then remove the packs. (You can skip this step if you use prepared dashi liquid.)
2. Cut zucchini into 1-inch pieces, then slice each piece lengthwise into 6 wedges.
3. Slice onion into thin strips. (3-5mm thick)
4. 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.
5. 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.
6. Garnish with chopped green onions if desired and serve immediately.
Recipe Tips
- Add miso off the heat: Always dissolve miso after turning off the heat or when the soup is no longer boiling. Boiling miso can destroy its delicate flavor and beneficial nutrients.
- Adjust miso to taste: Miso can vary a lot in flavor depending on the type. White miso (shiro miso) is mild and slightly sweet, red miso (aka miso) is stronger and saltier, and blended miso (awase miso) is somewhere in between. Start by adding a smaller amount of miso, taste the soup, and then add a little more if you like a stronger flavor. Remember, you can always add more miso, but you can’t take it out once it’s dissolved!
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Zucchini Miso Soup
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.
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