Description
Refreshingly light and incredibly nutritious, this Cold Cucumber Miso Soup is the perfect summer dish. Packed with the umami-rich flavor of miso and the crisp, hydrating crunch of fresh cucumbers, it’s an easy-to-make nutrient packed meal that will keep you cool and satisfied on hot days.
Ingredients
Units
- 1 (135-150 g) Japanese cucumber (or 2 Persian cucumbers)
- 5-6 shiso leaves
- 2 myoga (Japanese ginger)
- 2 1/2 tbsp (50 g) white miso
- 3 tbsp (30 g) sesame seeds, ground
- 1 1/3 cup (280 ml) dashi stock
- 4 (120 g) ice cubes
Instructions
- Thinly slice the cucumbers into rounds. Thinly slice the shiso leaves and myoga. Massage in 1 tbsp of miso paste and set aside for 3 minutes.
- Add the shiso, myoga and ground sesame, and mix well.
- Whisk in the dashi broth. Chill for 10-15 minutes and then serve with ice.
- Prep Time: 10 minutes
- Category: Side dish
- Method: No cook
- Cuisine: Japanese