A perfect recipe for the transition of spring into summer!
4 cups water, vegetable broth or dashi
3 T miso
1 cup bacon, chopped in 1/2" pieces (optional)
1 large potato, chopped in 3/4" dice
1 large onion, diced
1 medium zucchini, cut into 1/2" rounds
1 container (14 oz) firm tofu, cut into 1" pieces
5 garlic cloves, sliced thin
2 C mushrooms (any kind - oyster or shiitake would be great)
1 jalapeno, sliced into rings
2 scallions, thinly sliced
+ cooked rice for serving
1. Combine the water/broth, miso, bacon (if using), potato and onion in a heavy 2-quart saucepan. Bring to a simmer over medium heat, then reduce the heat and cook gently until the flavor of bacon is infused into the soup and the potatoes are halfway cooked, about 10 minutes.
2. Stir in the zucchini, tofu, garlic, mushroom and jalapeno. Simmer until the potatoes and zucchini are completely tender, about 15 minutes. Stir in the scallions and serve with rice.
Recipe adapted from Lucky Peach: 101 Easy Asian Recipes