In large pot, heat oil over medium heat. Add onions; sauté 2 minutes. Add zucchini and salt; sauté 5 minutes longer. Add stock; cover and bring to a boil. Reduce heat; simmer 15 minutes or until vegetables are tender. Remove from heat; stir in soymilk, soy sauce, nutmeg and pepper. Cool 15 minutes. In batches, process zucchini mixture in blender container until smooth; pour into clean container. Refrigerate, covered, 4 hours or until thoroughly chilled. Garnish individual servings with chives.
ingredients
3/4 cup vegetable oil
1 3/4 pounds chopped onions
6 pounds zucchini, cut in half lengthwise and thinly sliced
1 tablespoon salt
10 1/2 cups chicken or vegetable stock
6 cups Pearl Green Tea Organic Soymilk
2 tablespoons Kikkoman Soy Sauce
1 1/2 teaspoons grated nutmeg
3/4 teaspoon white pepper
snipped chives, as needed
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE