3 c. chopped bok choy
1 small onion, sliced
1 c. cubed zucchini
2 strips kombu (sea vegetable), soaked & shredded
2 quarts vegetable stock or water
1 Tbs. miso
chopped green onions or chives, for garnish

Place bok choy, onion, zucchini, and kombu in soup pot and add stock. Bring to boil, reduce heat, and simmer 15 minutes. Add miso; heat 1 minutes (do not boil). Garnish with onions or chives. Serves 6.

(from Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition)

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