Cold Miso Soup (Hiyajiru)

Name: Cold Miso Soup (Hiyajiru)
Total time: 30 min
Ingredients: 2½ cups water; 1 dashi packet (you can use dashi powder but I highly recommend this brand of dashi packet; you can also make dashi from scratch or make vegan-friendly kombu dashi); 4 Tbsp miso (I usually toast one extra tablespoon just in case I need to add more; possibly you may not need to use the extra portion); 2 Tbsp toasted white sesame seeds; 4 oz Japanese or Persian cucumber (if you use English cucumber, cut in half lengthwise and remove the seeds with a spoon; do not use American cucumber); ¼ tsp kosher salt (Diamond Crystal; use half for table salt); 7 oz medium-firm tofu (momen dofu); 1 fillet cooked salmon (I usually add simple grilled fish such as Salted Salmon, Teriyaki Salmon, Miso Salmon, and Grilled Mackerel (Saba Shioyaki).; 10 shiso leaves (perilla/ooba)

www.justonecookbook.com

Your recipes

Total: 30

Servings: 2

Ingredients

Remove All · Remove Spices · Remove Staples

2½ cups water1 dashi packet (you can use dashi powder but I highly recommend this brand of dashi packet; you can also make dashi from scratch or make vegan-friendly kombu dashi)4 Tbsp miso (I usually toast one extra tablespoon just in case I need to add more; possibly you may not need to use the extra portion)2 Tbsp toasted white sesame seeds4 oz Japanese or Persian cucumber (if you use English cucumber, cut in half lengthwise and remove the seeds with a spoon; do not use American cucumber)¼ tsp kosher salt (Diamond Crystal; use half for table salt)7 oz medium-firm tofu (momen dofu)1 fillet cooked salmon (I usually add simple grilled fish such as Salted Salmon, Teriyaki Salmon, Miso Salmon, and Grilled Mackerel (Saba Shioyaki).10 shiso leaves (perilla/ooba)

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Gather all the ingredients.

Step 2

First, make the dashi. Add the water and dashi packet to a saucepan, and bring it to a simmer on medium heat. Let it steep for 2-3 minutes on medium-low heat. Remove from the heat and let the saucepan cool over a bowl of iced water. For vegans/vegetarians, you can make Kombu Dashi.

Step 3

On a baking sheet lined with aluminum foil, spread the miso paste.

Step 4

Toast the miso in a toaster oven or the oven broiler for several minutes until the surface is slightly charred. Remove from the toaster/broiler and let cool.

Step 5

Add the toasted white sesame seeds to a Japanese mortar, reserving some sesame seeds for garnish later. Using a Japanese wooden pestle, grind the sesame seeds.

Step 6

Add the toasted miso to the mortar and set it aside (we'll mix them with the chilled dashi later).

Step 7

Peel the cucumber skin in stripes by alternating peeled and unpeeled strips down the length of the cucumber. Then, thinly slice it.

Step 8

Transfer the cucumber slices to a tray or plate and sprinkle with the salt. Gently rub the cucumber slices with your hands. The salt will draw out the moisture from the cucumber slices and make them crisp. Set aside for 5 minutes.

Step 9

Remove the stems of the shiso leaves and roll them up. Cut them into julienned strips. Set aside.

Step 10

Break up the cooked salmon into smaller pieces. Squeeze the cucumber slices to remove the moisture. Keep all the ingredients on a tray or plate.

Step 11

When the dashi is cold and the toasted miso is no longer hot, pour a small portion of the dashi into the mortar. Using a silicone spatula or spoon, stir well to dissolve the miso in the stock.

Step 12

Once the miso is dissolved completely, add the rest of the dashi and mix it all together.

Step 13

Add the cubed tofu (the Japanese usually cut tofu while holding it on their palm, but you can cut it into ½-inch (1.3 cm) cubes on a cutting board first). Add the salmon pieces.

Step 14

Add the cucumber and shiso leaves. You can chill the soup longer in the refrigerator or you can serve it immediately in individual bowls. Typically, Cold Miso Soup is served with steamed rice. Some enjoy it by pouring the soup over rice or vice versa.

Step 15

You can keep the leftovers in an airtight container for 2-3 days. You do not need to reheat. Enjoy it chilled.