Cold Miso Soup with Cucumber and Tofu - Japanese Cooking 101

By Japanese Cooking 101 · 15 min

Ingredients

Instructions

1. Make dashi with katsuobushi bonito flakes, or use instant dashi. Cool it in the fridge; this can be done a day ahead.
2. Spread the miso paste thinly on a foil-lined baking sheet and toast it in a toaster oven for about 5-6 minutes, until browned.
3. Slice the cucumber very thinly, sprinkle with the salt and leave for 10 minutes. Squeeze out the water. Cut the tofu into 1 cm (1/2 inch) cubes.
4. In a large bowl, add the toasted miso, then slowly stir in the dashi so the miso dissolves without lumps. Add the sesame seeds, cucumber and tofu, stir, then add the ice.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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