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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Cucumber and Water Shield Cold Miso Soup
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Cucumber and Water Shield Cold Miso Soup
This miso soup lets you enjoy the crispy texture of water shield (junsai) and the feeling of it going down easily.
Ingredients (4 servings)
| Cucumber | 1 |
|---|---|
| Junsai | 80 g |
| Salt | 1 teaspoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Thinly slice the cucumber diagonally and shred the slices. Scrub the slices with the salt and squeeze water from them. Wash the junsai lightly.
- Bring the dashi stock to a boil and add the junsai. Lower the heat and dissolve the miso. After the miso soup cools down, place it in a refrigerator.
- Serve the miso soup in bowls with the shredded cucumber on top.
★ A Note
Junsai grows only in clean water and is covered with a jelly-like membrane. Enjoy rare junsai in this cold miso soup.
