• Miwa





<Yield> 2 servings

<Prep time> 10mins ( It doesn’t include the time for soaking dried shiitake and kombu)

<Cook time> 0 mins ( It doesn’t include the time for cooking rice or noodles)


1 cucumber (150g)

200g firm tofu

2 tbsp chopped spring onion

3 tbsp miso white/ yellow

1 ½ tbsp toasted sesame seeds

1 tsp soy sauce

2 ½ cup dried shiitake / kombu dashi ( any type of soup stock)

1 pinch salt

2 servings steamed rice (400g)


shiso leaves/Italian basil

broccoli sprout

chili oil


1; The night before, soak kombu and dried shiitake mushrooms in water. Let it sit in the fridge overnight.

2; Thinly slice cucumber . Sprinkle on some salt. Massage and leave it for 5 mins. Squeeze the liquid. Chop all other choices of topping if it’s needed.

Ground toasted sesame seeds. Remove the liquid of tofu by putting something heavy on top of it or gently pressing it.

3;Into the bowl, add ground sesame seeds, miso and soy sauce. Pour the kombu shiitake stock( Step1) as you mix in. You can use any soup stock you have on hand.

4; Add cucumber and tofu to the soup( step3). Let it chill in the fridge.

5; Make a bed of cold rice, then pour over the soup. Add your toppings. Drizzle some chili oil if you want.

<Miwa’s tips> ※Watch more on YouTube!

1; Depending on the miso paste, the sodium content differs.

2; Feel free to add an extra 1 tsp of soy sauce if it’s needed.

3; Add more raw vegetables if you want. ( tomato, any leafy greens etc)

<Storage time>

Keep the rice and soup separately in an air-tight container in the fridge for 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/08/13 MIWA


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