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Zucchini and Baked Tomato Miso Soup
Break tomato before you eat. The soup can be a good main dish.
Ingredients (4 servings)
| Zucchini | 1 |
|---|---|
| Tomatoes | 2 |
| Grated cheese | A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Cut the zucchini into proper sizes and the tomatoes in halves and pan-fry or bake them well.
- Bring the dashi stock to a boil and add the zucchini. After the zucchini is lightly cooked, dissolve the miso and boil only for a moment.
- Place the tomatoes in bowls and pour the miso soup of 2 over them. Serve the miso soup with the grated cheese sprinkled.
★ A Note
Both tomato and zucchini taste better after baking. Enjoy this Italian miso soup.
