HOME Recipe Cucumber Miso Soup

Cucumber miso soup

This cucumber miso soup is a miso soup that has been passed down from generation to generation in Tsukiji Tamura.
The key is to get cucumber seeds. This miso soup has a refreshing, nostalgic taste. I want to drink it in the summer.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Soup

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 10 minutes

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How to make it

Cut the cucumber into bite-sized pieces and remove the seeds with a toothpick or something similar. Add the cut cucumbers to the bonito soup stock and heat it.

Once it's boiled, melt the miso and topped with shredded myoga and it's finished.

Ingredients for 2 people

Cucumber

60g
Bonito dashi

2 cups
miso

2 tsp
Myo cut

Small amount

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