Cut the zucchini half or quarters (if large) lengthwise and sluce. Cut the tofu and onions into easy to eat pieces.
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.
Dissolve the miso into the soup to finish. Season to taste by adding shisho leaves, green onion or shichimi togarashi.
Serve with Recipe ID: 2192932 "Rolled Omelette with Zucchini and Sweet Corn"!
Story Behind this Recipe
I just used some leftover zucchini and new harvest sweet onions to make miso soup, and it was amazingly good. I added tofu to make the soup more substantial.
The ingredients cook through quickly, so you can bring it right up to the boiling point to enjoy the texture of the vegetables. The vegetables are also delicious if simmered for some time. Plaese adjust the miso soup to the versiion you prefer.