Rich and Savory Zucchini Miso Soup
How to Store Zucchini & Make Delicious Zucchini Miso Soup: A Simple Recipe
Introducing a deeply flavorful and refreshing miso soup made with tender zucchini. This is a super simple recipe, inspired by Baek Jong-won, perfect for when you have leftover zucchini. I’ll also share a quick tip on how to store zucchini. Enjoy a satisfying meal with this mild and savory zucchini miso soup!
Main Ingredients- Zucchini: Appropriate amount (1/2 to 1)
- Beef for soup: 50g
- Napa Cabbage (outer leaves): Handful
- Enoki Mushrooms: 1/2 pack
- Water: 600ml (3 cups)
- Miso Paste: 1.5 Tbsp
Cooking Instructions
Step 1
Hello everyone! As a big zucchini fan, today I’m sharing a recipe for miso soup using zucchini. If you have some leftover zucchini, try storing it this way! First, slice the zucchini into bite-sized pieces, pat it dry thoroughly with paper towels, then store it in a zip-top bag in the refrigerator or freezer to keep it fresh for longer. Today, we’ll be making delicious miso soup with the zucchini I’ve stored.
Step 2
Now, let’s prepare the ingredients for the soup. Slice the zucchini and napa cabbage into bite-sized pieces, like half-moons. Trim the ends of the enoki mushrooms, rinse them lightly under running water, and then gently separate them into smaller clusters by hand. For the beef, which adds a refreshing depth to the soup, gently press it with paper towels to remove any excess blood. Removing the blood makes the soup cleaner and prevents any unwanted gamey smell. Use beef cuts suitable for soup.
Step 3
Pour 600ml of clean water into a pot and add the prepared beef. Bring it to a boil over high heat. Once boiling vigorously, add 1.5 tablespoons of miso paste and stir well to dissolve any clumps. After adding the miso, reduce the heat to medium-low and simmer gently.
Step 4
Once the miso is dissolved and the soup is gently boiling, taste it. If it’s not salty enough, add a little more miso to adjust the seasoning. Now, add the pre-sliced zucchini and napa cabbage, and simmer until the vegetables are tender. It’s important not to overcook the zucchini and cabbage so they retain a pleasant texture.
Step 5
When the cabbage and zucchini are tender, add the enoki mushrooms and simmer for just a little longer. Enoki mushrooms can become mushy if cooked for too long, so simmering for about 1-2 minutes after adding them will help maintain their crisp texture. And just like that, your delicious zucchini miso soup is ready!
Step 6
Voila! The zucchini miso soup is complete. Unfortunately, it was so delicious that I ate it all up quickly and couldn’t take a proper finished photo! This soup is even more delicious because it’s packed with my favorite zucchini. Adding beef for soup makes it a much more hearty and satisfying meal. I highly recommend enjoying a hearty and delicious meal with this miso soup, which offers a wonderful harmony of deep, savory broth and tender zucchini!
