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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, zucchini and sweet onion early summer miso soup. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Zucchini and Sweet Onion Early Summer Miso Soup is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Zucchini and Sweet Onion Early Summer Miso Soup is something that I have loved my entire life.

To begin with this particular 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 can achieve that.

The ingredients needed to make Zucchini and Sweet Onion Early Summer Miso Soup:
  1. Get 1/4 Zucchini
  2. Prepare 1/4 New harvest sweet onion (or regular onions) 1/4th of a block Tofu (silken)
  3. Prepare 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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