Cold Cucumber Miso Soup (Kyūri no hiyajiru)

Method3 steps

1. 1

   Step 1: Thinly slice the one Japanese cucumber (135–150 g) into rounds. Slice all 5–6 shiso leaves and both myoga (2) separately and keep them aside. Grind all 3 tablespoons sesame seeds (30 g) finely if they are not already ground. Massage exactly 1 tablespoon of the 2½-tablespoon white-miso (1 tablespoon) stock into the cucumber and rest for 3 minutes. Reserve the remaining 1½ tablespoons miso for stage 3.

   Rest miso-massaged cucumber 3 minutes · 3 minUses 1 (135-150 g) Japanese cucumber (or 2 Persian cucumbers) · 5-6 shiso leaves · 2 myoga (Japanese ginger) · 3 tbsp (30 g) sesame seeds, ground · 1 tablespoon white miso for cucumber; reserve 1½ tablespoons

2. 2

   Step 2: Combine the complete rested cucumber-and-miso mixture with all the actual sliced shiso, sliced myoga and ground sesame prepared in stage 1. Mix well.

   Uses Complete cucumber with its 1-tablespoon miso dose · Complete sliced shiso and myoga · Complete ground sesame-seed stock

3. 3

   Step 3: Whisk all 280 ml ready chilled kombu dashi into the actual cucumber, herb and sesame mixture, then dissolve the reserved 1½ tablespoons white miso into it. Refrigerate for about 10–15 minutes until cold. Add all four ice cubes (120 g total) just before serving and divide the complete soup between two side-dish bowls. This selected recipe uses the author’s solely-kelp dashi alternative; rice, noodles, tofu or grilled fish are separate optional pairings, not included in these two soup portions.

   Refrigerate soup about 10–15 minutes · 13 minUses Complete cucumber herb sesame and initial-miso mixture · 280 ml ready chilled kombu dashi, made solely from kelp · Reserved 1½ tablespoons white miso for the broth · 4 (120 g) ice cubes