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easy vegetarian recipes

Zucchini Yellow Squash Miso Soup

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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 Miso Soup

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.

Zucchini Yellow Squash Miso Soup

Zucchini Yellow Squash Miso Soup

The Recipe

Zucchini Yellow Squash Miso Soup

Courses:

Cuisine:

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.

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