Zucchini and Sweet Onion Early Summer Miso Soup

• 1/4 Zucchini
• 1/4 New harvest sweet onion (or regular onions) 1/4th of a block Tofu (silken)
• 400 ml Dashi stock
• 1 tbsp Miso
• 1 Shisho leaves or green onions
• 1 Shichimi spice

1. Cut the zucchini half or quarters (if large) lengthwise and sluce.
2. Cut the tofu and onions into easy to eat pieces.
3. Put the dashi in a pan, add the ingredients from Step 1 and heat to just before boiling point.
4. While the pan is heating, chop up the garnishes.
5. Dissolve the miso into the soup to finish.
6. Season to taste by adding shisho leaves, green onion or shichimi togarashi.
7. Serve with"Rolled Omelette with Zucchini and Sweet Corn"!

zucchini, new harvest sweet onion, stock, shisho, shichimi

Taken from cookpad.com/us/recipes/157019-zucchini-and-sweet-onion-early-summer-miso-soup (may not work)