Updated: Jan 9
＜Yield> 2 servings
<Prep time> 10 mins (It doesn’t include the time to soak the dried shiitake and kombu)
<Cook time> 0 mins (doesn’t include the time to cook the rice or noodles)
1 cucumber (150g)
200g firm tofu
2 tbsp chopped green onion
3 tbsp miso white/ yellow
1 ½ tbsp toasted sesame seeds
1 tsp soy sauce
2 ½ cups dried shiitake / kombu dashi ( any type of soup stock)
1 pinch salt
2 servings steamed rice (400g)
shiso leaves/Italian basil
1. The night before, soak the kombu and dried shiitake mushrooms in water (2 ½ cups). Let it sit in the fridge overnight.
2. Thinly slice cucumber then sprinkle on some salt. Massage the slices and then let it rest for 5 mins. Squeeze out the liquid. Chop all the other topping if it’s needed.
Grind the toasted sesame seeds. Remove the liquid from the tofu by putting something heavy on top of it or by gently pressing it.
3. Into a bowl, add the ground sesame seeds, miso and soy sauce. Pour the kombu shiitake stock (from Step 1) as you mix it all together. You can use any soup stock you have on hand.
4. Add the cucumbers and tofu to the soup (created in step 3). Let it chill in the fridge.
5. Make a bed of cold rice, then pour over the soup. Add your toppings. Drizzle with some chili oil if you want.
<Miwa’s tips> ※Watch more on YouTube!
1. Depending on the miso paste, the sodium content will differ.
2. Feel free to add an extra 1 tsp of soy sauce if it’s needed.
3. Add more raw vegetables if you want such as tomatoes or any leafy greens etc....
Store the rice and soup separately in an air-tight container in the fridge for 3 days.
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