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Miso Soup with Fava Beans, Zucchini and Tofu

Posted on August 13, 2011 at 6:05 PM

A warm bowl of miso soup with fava beans, zuchinni and tofu.  This is a simple soup to make, and of course, like all my other miso soups, I have it for breakfast.   You can still find zucchinis and fava beans that are still tender.  When you buy fava beans, make sure the shells are not bruised or browned. Feel the pods and try to find the ones that are firm and large.   I cook the fava beans and pop them out of the shells before I put them to the miso soup.  You can prepare the fava beans a day in advance so you don't have to do the work in the morning, if you are going to serve the soup for breakfast.  You can also serve it any time of the day.


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.

Serve immediately.

Categories: Soups, Breakfast Fare

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