Potage-style Cold Tofu Miso Soup In Just A Minute!

Name: Potage-style Cold Tofu Miso Soup In Just A Minute!
Yield: 3 servings
Cuisine: American
Ingredients: 1 block ★ Silken tofu; 1 tbsp or (to taste), depending on the type of miso used ★ Miso; 1/2 cup or so ★ Dashi stock (or dashi stock or Chinese soup stock or consommé soup stock, or the poaching liquid from poaching a chicken, etc.); 1 Shiso leaves, myoga ginger, etc.; 1 Sesame oil; 1 scattering Toasted sesame seeds

cookpad.japan @cookpad_jp

For times when the weather's too hot for warm miso soup, but you still want a soup.

Served in a cool, clear glass container, it's perfect for guests.
For cold miso soups, I recommend mildly flavored white miso or barley miso. For 2 to 3 servings. Recipe by pogue

For times when the weather's too hot for warm miso soup, but you still want a soup.

Served in a cool, clear glass container, it's perfect for guests.
For cold miso soups, I recommend mildly flavored white miso or barley miso. For 2 to 3 servings. Recipe by pogue

cookpad.japan @cookpad_jp

For times when the weather's too hot for warm miso soup, but you still want a soup.

Served in a cool, clear glass container, it's perfect for guests.
For cold miso soups, I recommend mildly flavored white miso or barley miso. For 2 to 3 servings. Recipe by pogue

For times when the weather's too hot for warm miso soup, but you still want a soup.

Served in a cool, clear glass container, it's perfect for guests.
For cold miso soups, I recommend mildly flavored white miso or barley miso. For 2 to 3 servings. Recipe by pogue

Saved

Ingredients

3 servings

1 block★ Silken tofu
1 tbspor (to taste), depending on the type of miso used ★ Miso
1/2 cupor so ★ Dashi stock (or dashi stock or Chinese soup stock or consommé soup stock, or the poaching liquid from poaching a chicken, etc.)
(Try using soy milk instead of water to make the dashi for a creamier finish.)
1Shiso leaves, myoga ginger, etc.
1Sesame oil
1scattering Toasted sesame seeds

Saved

Steps

1

Put the ★ together in a blender and blend until smooth. (No need to drain the water from the tofu.)
2

Transfer to a bowl, refrigerate until very chilled, and done! Ladle into bowls and garnish with some finely shredded shiso leaves or myoga ginger. It's also great with cold shabu shabu.
3

Add some sesame seeds on top if you like. A drizzle of sesame oil makes it richer.
4

Use soy milk instead of dashi stock (water) for an even richer, creamier result! Use dashi stock for a light, refreshing soup, and soy millk for a rich and creamy soup.