Hi, I’m Elise. Today, I will show you a way to prepare ice cold! easy hiyajiru (cold miso soup) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Ice Cold! Easy Hiyajiru (Cold Miso Soup) Recipe
Ice Cold! Easy Hiyajiru (Cold Miso Soup) is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Ice Cold! Easy Hiyajiru (Cold Miso Soup) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have ice cold! easy hiyajiru (cold miso soup) using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Ice Cold! Easy Hiyajiru (Cold Miso Soup):
- Prepare 2 small Cucumbers
- Make ready 1/2 block Firm tofu
- Prepare 4 tbsp Miso
- Prepare 4 tbsp Roasted sesame seeds
- Prepare 1 tsp Bonito dashi stock
- Make ready 1 tsp Dashi stock granules made from dried sardines (iriko)
- Make ready 4 leaves Green shiso leaves
- Make ready 200 ml Boiling water
- Make ready 200 ml Ice
Steps to make Ice Cold! Easy Hiyajiru (Cold Miso Soup):
- Grind sesame seeds in a mortar. Add miso and dashi stock granules, and mix well.
- Add 200 ml of boiling water, and mix well.
- Slice the cucumbers and cble the tofu with your hands. Add both to the Step 2 mixture.
- Add about 200 ml of ice.
- Shred the shiso leaves, add to the mixture and it’s done. It’s ready to eat when the ice has melted. If you have time, chill in the refrigerator to make it even colder.
- It’s mainly eaten poured over rice, I believe??
So that’s going to wrap it up with this special dish ice cold! easy hiyajiru (cold miso soup) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
