Cold miso soup in soy milk

Soup recipes

Cold miso soup in soy milk(2 serving)

The cold miso soup is rare with the Japanese food.I have not eaten cold miso soup just until recently.But I ate cold miso soup when I went to Miyazaki for a trip.Thereafter I am a captive of cold miso soup.Please cook it once.
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  • 150g~175g silken tofu
  • 1 Japanese ginger or 20g ginger
  • 5 leaves green perilla
  • 1 cucumber
  • 20g canned tuna(boil in water)
  • ★50cc dried-bonito soup stock
  • ★20g dried baby sardines
  • ★10g white sesame
  • ★200ml soy milk
  • ★2 tbsp(30g) miso
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    Cook wear

  • Mortar and Pestle
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  1. Cut the green perilla into thin julienne slices and soak in cold water,then drain.
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  3. Cut the Japanese ginger into thin julienne slices and soak in cold water,then drain.(Ginger is all right in substitution for Japanese ginger.
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  5. Cut the cucumber into small thin pieces.
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  7. Remove the bitter head and stomach of the dried sardines.
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  9. Parch only the dried sardines enough.Put the dried sardine in a mortar,grind it.
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  11. Parch the white sesame enough.Put the sesame in a mortar,grind it
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  13. Parch the miso for 1 minute.Put the miso and dried sardines(step5),white sesame(step6) in a dish bowl.
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  15. Add the soy milk and dried-bonito soup stock and stir the miso into the soup stock to dissolve it.
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  17. Crumble the tofu with your hands and Add the tofu,canned tuna,cucumber,green perilla,Japanese ginger(Ginger).
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If soup is tepid, it is not delicious.Please cool it by all means.Putting it is good in ice.