Just put the tofu and miso in a blender for a cool and creamy soup. This is an uncooked soup so the enzymes and lactobacillus in the miso are still alive. Plus, it saves energy!
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.
Enjoy Japanese food around the world.