Chilled Cucumber and Tofu Soup

Chilled Cucumber and Tofu Soup

Cucumbers should be trimmed and soaked for about 8 hours. Tofu should be drained and soaked for about 16 hours.

Cooking time:

Servings: (Serves 2)

  • Ingredients

    • Canned mackerel in water: 100g (3.5 oz)
    • Nukazuke cucumber (Japanese rice bran pickled cucumber): 1 piece
    • Nukazuke firm tofu (Japanese rice bran pickled firm tofu): 100g (3.5 oz)
    • White sesame seeds: 1 tablespoon
    • Ground sesame seeds: 1 tablespoon
    • Miso: 2 tablespoons
    • Japanese dashi granules (Japanese soup stock granules): 1 teaspoon
    • Ginger paste: 1/3 teaspoon
    • Water: 500ml (16.9 fl oz)
    • Cooked rice: 2 bowls

  • Preparation

    • Slice the cucumber thinly.
    • In a bowl, combine white sesame seeds, miso, dashi granules, ginger, water, and flaked mackerel. Heat in the microwave for about 1 minute to dissolve the miso.
    • Add the cucumber and tear the tofu into bite-sized pieces into the mixture. Chill in the refrigerator.
    • Serve the rice in bowls and pour the chilled soup over it.

Notes

If you cannot find nukazuke pickles, you can use regular pickles, but the flavor will differ.