Refreshing! Chilled Miso Soup Recipe

Miso soup is an essential part of Japanese cuisine, but it is a little too hot to drink hot miso soup in summer, so why not make a refreshing "chilled miso soup"? It's very easy to make with cucumbers and other summer vegetables!

Chilled Miso Soup

Ingredients

Here is what you need to prepare.

3 cups water
1 cucumber
2 to 3 shiso leaves
1/2 silken tofu (or cotton (momen) tofu, if desired)
1 teaspoon granulated soup stock
1 tablespoon miso
A pinch of ground sesame seeds

Adjust the amount of miso to your family's taste.

Directions

Make dashi stock. You can dissolve granulated dashi in boiled water and let it cool, or dissolve granulated dashi directly in cold water.


Slice cucumbers. A slicer makes it easier, but if you don't have one, you can use a knife. You can also cut them into thin strips if you like. Cut shiso leaves into thin strips. Dice tofu.



After exposing the cucumbers to water, squeeze and drain.


Dissolve miso in broth. Add the cucumber, shiso leaves, tofu, and sprinkle with sesame seeds, and voila!

How does chilled miso soup taste?

Refreshing and delicious! The crunchy texture and freshness of the cucumber goes well with the cool broth. The aroma of shiso leaves and the savory flavor of sesame seeds also add a nice accent. Because the ingredients are raw and delicious, the taste and texture of the vegetables come alive, making it a completely different experience from miso soup that has simply been left to cool.


If you put some ice cubes in it or keep it in the refrigerator until just before eating, it will be cool and very tasty. If you like, you can float some pickled plums or add chopped myoga or green onions. It also goes down your throat comfortably, so you can gobble it up even on days when you have no appetite due to the heat!