|Posted on August 13, 2011 at 6:05 PM|
3 1/2 cups Dashi or Dried shitake and konbu seaweed Dashi (go to Basic Broths category on my blog)
3 1/2 to 4 tablespoons Mugi, Koji, white or red miso
1/4 cup, cooked and shelled fava beans
1/4 block -tofu, diced in to 1/4 -1/2 squares
1/2 zucchini, sliced thinly, 1/8 inch thick
1 scallion, sliced thinly, 1/8 inch thick
Bring the Dashi and the turnip o a boil in a medium saucepan, then reduce the heat to maintain a simmer and add the zucchini for a couple of minutes.
In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.
Add the tofu and fava beans and simmer for 1 minute. Turn off heat.
Pour the soup into individual bowls. Garnish with sliced scallions.