Hiyajiru (Cold Miso Soup)
On hot days or when you don’t have much of an appetite, why not try a refreshing twist on miso soup? Hiyajiru is a traditional cold miso soup that is enjoyed in Japan. More than just chilled miso soup, it is packed with the savory flavor of toasted miso and the umami-rich depth of fish, making it a perfect way to recharge on a sweltering day.
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Servings: 2
Ingredients
- 2 Tbsp miso
- 2.5 oz canned tuna in oil (drained)
- 2 Tbsp ground white sesame seeds
- 1 ½ cups chilled dashi stock (or cold water as a substitute)
Soup ingredients:
- ⅔ Japanese or Persian cucumber (If using Persian cucumbers, increase the quantity by about 1.5 times, as they are smaller.)
- 4 shiso leaves (perilla)
- 1 myoga (Japanese ginger)
- 4 oz silken tofu or firm tofu (momen tofu)
Instructions
- In a bowl, combine miso, tuna, and ground sesame seeds. Mix until the tuna is finely broken up and the mixture has a paste-like consistency.
- Spread the mixture in a thin layer on a baking sheet lined with aluminum foil. Bake in a toaster oven or under the broiler until lightly browned, being careful not to overcook. (In my case, it took 5 minutes at 425℉ / 220°C in a toaster oven.)
- Slice the cucumber into thin rounds. Trim the stems off the shiso leaves and myoga, then thinly slice or chop them. Tear the tofu into bite-sized pieces by hand, or cut it into cubes with a knife.
- Transfer the toasted mixture to a large bowl. Gradually add dashi, stirring until the miso has dissolved. Add the cucumber, shiso, myoga, and tofu, then gently stir to combine.
Notes
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 195.9kcal Carbohydrates: 9.58g Protein: 19.41g Fat: 9.07g Saturated Fat: 1.36g Polyunsaturated Fat: 4.34g Monounsaturated Fat: 2.64g Cholesterol: 12.76mg Sodium: 1315.23mg Potassium: 363.25mg Fiber: 2.76g Sugar: 1.97g Vitamin A: 44.9IU Vitamin C: 1.26mg Calcium: 230.95mg Iron: 3.41mg
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