Cold Miso Soup with Cucumber and Tofu
Servings: 4 servings
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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.