The rainy season has officially ended, and outside the mildly air conditioned haven of the office, summer heat is waiting like a giant with a sledgehammer. It’s the season of cold beverages, cold showers, cold tofu and… cold miso soup?
I had some kuruma fu left over from earlier in the week. Unsure of what the humid summer air would do to it if I let it sit, I decided to give this cold miso soup recipe a try. Admittedly, it sounded a little weird, but after trying it once, I think I’ve been converted. If you don’t like umeboshi or grated daikon, I’m sure that other variations on this recipe using more common ingredients (tofu and green onions, anyone?) would also work well.
Miso Soup with Daikon and Umeboshi
- about 6 cm of kuruma fu, cut into two 3 cm sections
- 80-100 g daikon, finely grated
- 1-2 umeboshi (pits removed, crushed)
- 1 shiso leaf, finely chopped (subsitute green onion if shiso is not available in your area)
- 300 ml (1 1/4 cup) dashi
- 25 g miso
- 1 tablespoon soy sauce
- 2 tablespoons mirin
- Combine dashi, mirin, soy sauce and fu in a saucepan and heat to a simmer.
- Turn heat all the way to low. Add miso, stirring gently until combined.
- Remove soup from heat, and move to a heat proof bowl. Allow to cool partially before moving to the refridgerator (or the freezer, if you’re in a hurry).
- Serve chilled, topped with grated daikon, umeboshi and shiso leaf.