Today’s miso soup is cold Miso soup with cucumber and Tofu. This is a perfect soup during summer when you don’t have much appetite. While cold soup and cucumber cool you down, Tofu and ground sesame seeds give good nutrition. The soup is seasoned with extra Miso paste because ice cubes will dilute the taste of the soup in the end. Hope you enjoy it!
We used Katsuobushi Dashi to make fish broth here, but you can use any type of Dashi, even convenient instant Dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of Dashi.
Cold Miso Soup with Cucumber and Tofu
Ingredients
- 4 cups Dashi (cooled)
- 5 Tbsp Miso paste
- 1 Japanese cucumber (or 2 Persian or 1/2 hot house cucumber)
- 1/4 tsp salt
- 14 oz soft Tofu
- 2 Tbsp ground sesame seeds
- 1 cup ice cubes
Instructions
- Make Dashi broth with Katsuobushi bonito flakes according to the Dashi recipe. Or you can use an instant Dashi. Cool in the fridge. This may be done a day before.
- Line a baking sheet with foil, and spread Miso paste thinly. Bake in the toaster oven until browned, about 5-6 minutes.
- Slice cucumber very thinly, sprinkle with salt, and let sit for 10 minutes. Squeeze out water. Cut Tofu into 1/2" (1 cm) cubes and set aside.
- In a large bowl, put toasted Miso paste and slowly add Dashi so that Miso dissolves without lumps. Add ground sesame seeds, cucumber and Tofu. Stir and add ice.
