Summer Delight: Refreshing Zucchini Leaf Miso Soup
Summer Delight: Refreshing Zucchini Leaf Miso Soup
Summer’s Best! Easy and Delicious Zucchini Leaf Miso Soup #SimpleRecipe #KoreanFood #SummerSideDish
Introducing a recipe for zucchini leaf miso soup, perfect for those summer days when you crave something light and flavorful. The tender texture of fresh zucchini leaves combined with the savory depth of miso creates a wonderfully refreshing and slightly spicy broth. It’s a nutritious summer dish the whole family will enjoy.
Ingredients- 8 fresh zucchini leaves
- 1.5 Tbsp commercial miso paste
- 7 cups water (approx. 1.4L)
- 1/2 cup radish, thinly sliced
- 1/4 onion, thinly sliced
- 3 Korean chili peppers (Cheongyang peppers), finely chopped
- 10 dried anchovies, guts removed
- 1/2 Tbsp sea salt or kosher salt
- 1/2 green onion stalk, thinly sliced
Cooking Instructions
Step 1
Gently peel the tough outer skin from the thicker stems of the zucchini leaves. Lightly rinse off any dirt or debris under running water. Be careful not to tear the leaves.
Step 2
Place the miso paste in a fine-mesh sieve set over a bowl. Gradually pour in about 7 cups of water while whisking or using a spoon to dissolve the miso paste completely. Aim for a smooth, lump-free broth.
Step 3
Peel and thinly slice the onion and radish into bite-sized pieces (about 0.5cm thick). Slicing them this way helps to extract their flavor into the soup.
Step 4
Finely chop the Korean chili peppers to add a pleasant heat. Remove the guts from the dried anchovies and mince them finely. (Tip: If you have clear anchovy broth, you can use it instead of water for an even richer flavor. The minced anchovies add a savory depth and a subtle chewy texture.)
Step 5
In a pot, combine the dissolved miso broth, sliced onion, radish, minced anchovies, and chopped chili peppers. Bring to a boil over medium-high heat, then reduce the heat to medium-low.
Step 6
In a separate pot, bring enough water to a boil. Add 1/2 Tbsp of sea salt to season the water. Blanch the prepared zucchini leaves for about 1 minute. Avoid overcooking, as they can become mushy.
Step 7
Immediately rinse the blanched zucchini leaves under cold water to stop the cooking process. Squeeze out any excess water, then roll them up like a sushi mat and slice them lengthwise into about 0.5cm thick strips.
Step 8
Add the prepared zucchini leaf strips to the simmering miso soup and continue to cook.
Step 9
Thinly slice the green onion diagonally. (Tip: Green onions add a refreshing flavor and aroma to the soup.)
Step 10
Add the sliced green onion to the soup and let it simmer for another 5 minutes over medium-low heat. Turn off the heat, cover the pot, and let it steep for 5 minutes to allow the flavors to meld beautifully.
Step 11
Your savory, slightly spicy, and wonderfully refreshing zucchini leaf miso soup is ready! It’s delicious served hot right after cooking, or you can chill it in the refrigerator for a delightful summer meal. This soup is so satisfying it requires few other side dishes. Enjoy this nourishing bowl of zucchini leaf miso soup and have a healthy summer!
