Summer Chilled Soup

Name: Summer Chilled Soup
Yield: 2 servings
Cuisine: American
Ingredients: 400 ml Dashi soup stock (※1); 1 the amount you usually use to make miso soup Miso (※2); 4 to 5 Okra; 2 leaves Shiso

cookpad.japan @cookpad_jp

I really enjoyed the chilled miso soup I had when I stayed in a hot-spring hotel in Niigata Prefecture. I changed the toppings and uploaded this recipe (the one at the hotel had sliced cucumber and shiso).

( 1) You can use 2 cups of water + 1 tsp of instant dashi granules.
( 2) Adjust the amount of miso according to what you're using.
( 3) If you're planning to float some ice cubes in, prepare it on the saltier side. Recipe by Setsubunhijiki

cookpad.japan @cookpad_jp

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Ingredients

2 servings

400 mlDashi soup stock (※1)
1the amount you usually use to make miso soup Miso (※2)
4to 5 Okra
2leaves Shiso

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Steps

1

Parboil the okra in salted water and then cut into 7 mm round slices. Cut the shiso leaves in half vertically and then cut into thin strips. Rinse in water to remove any dirty areas.
2

Dissolve the miso completely in cooled dashi stock. I think it's a good idea to add the dashi to the miso soup a little at a time until the miso dissolves, and then pour into the remaining dashi.
3

Let Steps 1 and 2 chill very well in the refrigerator.
4

Float the okra and shiso in the miso soup. Optionally add in 1 ice cube to make it even more refreshing (※3).