Zucchini and Sweet Onion Early Summer Miso Soup
Zucchini and Sweet Onion Early Summer Miso Soup

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, zucchini and sweet onion early summer miso soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Zucchini and Sweet Onion Early Summer Miso Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Zucchini and Sweet Onion Early Summer Miso Soup is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook zucchini and sweet onion early summer miso soup using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Zucchini and Sweet Onion Early Summer Miso Soup:
  1. Make ready 1/4 Zucchini
  2. Make ready 1/4 New harvest sweet onion (or regular onions) 1/4th of a block Tofu (silken)
  3. Get 400 ml Dashi stock
  4. Make ready 1 tbsp Miso
  5. Make ready 1 Shisho leaves or green onions
  6. Make ready 1 Shichimi spice
Steps to make Zucchini and Sweet Onion Early Summer Miso Soup:
  1. Cut the zucchini half or quarters (if large) lengthwise and sluce. Cut the tofu and onions into easy to eat pieces.
  2. Put the dashi in a pan, add the ingredients from Step 1 and heat to just before boiling point. While the pan is heating, chop up the garnishes.
  3. Dissolve the miso into the soup to finish. Season to taste by adding shisho leaves, green onion or shichimi togarashi.
  4. Serve with"Rolled Omelette with Zucchini and Sweet Corn"! - - https://cookpad.com/us/recipes/155434-rolled-omelette-with-courgette-and-sweetcorn

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