Cold Miso Soup

Here’s a refreshing, umami-rich Cold Miso Soup—known as Hiyajiru in Japan—that’s perfect for hot days when you want something light, nourishing, and deeply flavorful 🧊🍜. It’s a regional specialty from Miyazaki Prefecture, traditionally served over chilled rice or with tofu and cucumbers.

🥣 Cold Miso Soup (Hiyajiru Style) – Serves 4

Adapted from Cookpad, No Recipes, and Okonomi Kitchen

🧂 Ingredients

• 2 small Japanese cucumbers, thinly sliced
• ½ block firm tofu, cubed
• 4 tbsp white or awase miso
• 4 tbsp toasted sesame seeds, ground
• 2 cups cold dashi stock (kombu or bonito-based)
• 4 green shiso leaves, thinly sliced
• 1 myoga (Japanese ginger), thinly sliced (optional)
• 1 tsp sugar (optional, balances saltiness)
• 1 cup ice cubes
• Cooked short-grain rice, rinsed and chilled (optional for serving)

🔥 Instructions

1. Salt cucumbers: Toss sliced cucumbers with a pinch of salt and let sit for 10–15 minutes. Squeeze out excess water.
2. Grind sesame: Use a mortar and pestle to grind sesame seeds until sandy. Mix in miso and sugar to form a paste.
3. Add dashi: Slowly whisk in cold dashi to dissolve the miso paste completely.
4. Assemble: Add cucumbers, tofu, shiso, and myoga to the soup. Stir gently.
5. Chill & serve: Add ice cubes and serve immediately. Optionally, pour over chilled rice or serve alongside.

💡 twist:

• Infuse the dashi with dried mushrooms or fermented kelp for extra depth.
• Add a spoonful of fermented plum paste (umeboshi) or yuzu zest for brightness.