Zucchini & Yellow Squash Miso Soup

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Soup

Cuisines: Japanese

Diets: Gluten Free Vegan

Ingredients: Tofu Vegetables

Prep Time: 10 mins

Cook Time: 10 mins

Total Time: 20 mins

Serves: 4

Ingredients

• 4 cups dashi (or 4 cups water + 2 teaspoon dashi stock granules) (*)
• 1/2 onion, thinly sliced
• 1 zucchini, cut into 1/2" slices
• 1 yellow squash, cut into 1/2" slices
• 1/2 cube of firm tofu (7 oz/200 gram), cut into cubes
• 1/4 cup miso paste
• 2 scallions, thinly sliced

Instructions

1. Boil together dashi, onion, zucchini, yellow squash, and tofu cubes in a soup pot.
2. Once it reaches boiling point, quickly turn the heat to a slow simmer and simmer for 5 minutes.
3. 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.
4. Serve hot with thinly sliced scallions.

Notes

• (*) Dashi stock contains fish, if you are vegetarian that eat fish, this will work. Otherwise, use shiitake mushroom stock. Or make your own by soaking together 6 cups water with 25 gram dried kombu seaweed and 25 gram dried shiitake mushroom for overnight.