Most people think that miso soup can only contain tofu cubes, wakame seaweed, and scallions. Well, let me tell you that miso soup can be anything really. Depending on the season, people incorporate different vegetables into their miso soup. In fact, in winter when temperature drops, you might be surprised that it is common to add pork slices into miso soup! In summer when zucchini and squash are abundant, it is time to make zucchini yellow squash miso soup.
Zucchini, Yellow Squash, and Onion
Our main star for this miso soup is zucchini, yellow squash, and onion. To make it taste more familiar, I also add tofu cubes, and scallions, but you can safely omit this and add even more zucchini and squash. To keep the taste light, I stick with shiro miso (or white miso). You can always experiment with other miso paste, such as red miso, or combination miso.
- 4 cups dashi (or 4 cups water + 2 teaspoon dashi stock granules) (*)
- ½ onion, thinly sliced
- 1 zucchini, cut into ½" slices
- 1 yellow squash, cut into ½" slices
- ½ cube of firm tofu (7 oz/200 gram), cut into cubes
- ¼ cup miso paste
- 2 scallions, thinly sliced
- Boil together dashi, onion, zucchini, yellow squash, and tofu cubes in a soup pot.
- Once it reaches boiling point, quickly turn the heat to a slow simmer and simmer for 5 minutes.
- Turn off heat, add miso paste into a strainer. Lower the strainer into the hot soup, and stir the miso paste until all has dissolved into the soup.
- Serve hot with thinly sliced scallions.