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HOMERecipe:Cucumber Miso Soup

Cucumber miso soup

This cucumber miso soup is a miso soup that has been passed down for generations in Tsukiji Tamura
The key is to remove the seeds from the cucumber. This miso soup has a refreshing, nostalgic taste. It's perfect for 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
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Cooking time: 10 minutes
modified recipe0posts
How to make it
1

Cut the cucumber into bite-sized pieces and remove the seeds with a toothpick. Add the cucumber to the bonito stock and bring to a boil

2

Once boiling, dissolve the miso and top with shredded myoga ginger

Ingredientsfor 2 people
  • Cucumber
    60g
  • Bonito dashi
    2 cups
  • miso
    2 tsp
  • Japanese ginger Shredded
    Small amount
[PR]
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It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture

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