SUMMER VEGETABLE MISO SOUP

INGREDIENTS

• 1 Zucchini, 230g
• 1 Eggplant, 160g
• 1 Tomato, 150g
• 1 teaspoon Dashi powder
• 2 tablespoon Miso paste
• 700 ml Water

INSTRUCTIONS

1. Cut vegetables: Cut vegetables into bite-size pieces.
2. Bring to a boil: Put vegetables, dashi powder, and water in a pot, and bring to a boil on medium heat.
3. Simmer: lower the heat and simmer for 3 to 5 minutes until vegetables get tender.
4. Add miso paste: Turn off the heat, add miso paste, and stir gently until it dissolves.