Cold Cucumber Miso Soup (Kyūri no hiyajiru)
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- Total time
- 10 min
- Serves
- 2
- Cuisine
- Japanese
Ingredients
- 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
Steps
- 1
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.
- 2
Add the shiso, myoga and ground sesame, and mix well.
- 3
Whisk in the dashi broth. Chill for 10-15 minutes and then serve with ice.
Source: okonomikitchen.com·Own this recipe or photo? Request removal