How to Make Cold Miso Soup Bowl Filled with Summer Veggies aka HIYAJIRU [Quick Japanese Recipe #24]

miso

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and sweeter.

soba noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu is smoother and blends well.

dashi

🥗Healthier: vegetable stock

💰Cheaper: water with soy sauce

Vegetable stock provides a similar umami flavor.

Prepare dashi by boiling water and adding kombu until infused.

Remove kombu and add miso to dashi, stirring until dissolved.

Chill the dashi-miso mixture in the refrigerator.

Cut tofu into small cubes and set aside.

Shred cucumber and chop green onions finely.

Toast sesame seeds in a dry pan until fragrant, about 2-3 minutes.

In a bowl, combine chilled dashi-miso, tofu, cucumber, green onions, and sesame seeds.

Serve the mixture over chilled soba noodles or as a soup.

Garnish with nori and a dab of wasabi if desired.

Enjoy cold, especially on hot days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens