Miso Soup with Zucchini, Shiitake, and Fried Tofu
Today’s miso soup is made with zucchini, shiitake mushrooms, and fried tofu (Aburaage). Sliced zucchini rounds soak up the umami flavor from Dashi, shiitake, and Miso. Fried tofu adds richness to the broth.
Ingredients · Servings 4
- 4 cups Dashi
- 1 zucchini
- 4 shiitake mushrooms
- 1 Aburaage (thin fried tofu)
- 4-5 tbsp Miso paste
Method · 15 min
- Make Dashi broth according to the recipe. Or you can use an instant Dashi.
- Slice zucchini into thin rounds. Remove stems of shiitake and slice thinly. Cut Aburaage fried tofu into small pieces.
- Add 2 to the Dashi broth, cover, and simmer for 5 minutes. Dissolve the miso paste and turn off the heat.
Simple dashi broth with Katsuobushi is used in this recipe, but you can use any types of dashi including the instant kind. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
