Makombu-Squash Soup | Saveur

Name: Makombu-Squash Soup | Saveur
Ingredients: 4 cups ichiban dashi; 1 large green zucchini, roughly chopped; 1 large yellow squash, roughly chopped; 1 small white onion, roughly chopped; 1 ⁄ 2 cup fresh or frozen peas; 2 tbsp. olive oil; Kosher salt, to taste; Sliced chives, for garnish (optional)

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End-of-season zucchini and yellow squash can be replaced with any root vegetable—carrots, turnips, leeks, potatoes—to make this silky, umami-rich soup from author Hiroko Shimbo.

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Ingredients

4 cups <a href="https://www.saveur.com/article/recipes/ichiban-dashi-kelp-stock/">ichiban dashi</a>
1 large green zucchini, roughly chopped
1 large yellow squash, roughly chopped
1 small white onion, roughly chopped
<sup>1</sup>⁄<sub>2</sub> cup fresh or frozen peas
2 tbsp. olive oil
Kosher salt, to taste
Sliced chives, for garnish (optional)