🇯🇵 Japanese

Cucumber Miso Soup

Name: Cucumber Miso Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, diced Garlic; 3 cloves, minced Ginger; 1/2 tsp White Pepper; 200 g Tofu; 3 Cucumber; 1 litre Stock or Broth; 1 tbsp Neutral Oil; small handful Shiso Leaves; 1 litre Kombu Dashi; 3 tbsp Miso Paste; 2 tbsp Wakame Seaweed

🇯🇵 Japanese

Gentle simmered cucumber in a fragrant broth, finished with fresh herbs — the japanese answer to "something light tonight". Ready in 30 minutes including prep.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Saltto taste
Garlic1, diced
Ginger3 cloves, minced
White Pepper1/2 tsp
Tofu200 g
Cucumber3
Stock or Broth1 litre
Neutral Oil1 tbsp
Shiso Leavessmall handful
Kombu Dashi1 litre
Miso Paste3 tbsp
Wakame Seaweed2 tbsp

Instructions

1
Sweat the garlic in the Neutral Oil until translucent but not browned, about 5 minutes.
2
Add the ginger and white pepper and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the cucumber.
4
Simmer gently until the cucumber is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with shiso leaves and a grind of black pepper.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Cold Miso Soup with Cucumber and Tofu - Japanese Cooking 101 · on YouTube