Potage-style Cold Tofu Miso Soup In Just A Minute!

Potage-style Cold Tofu Miso Soup In Just A Minute!

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!

Ingredients: 2 to 3 servings

★ Silken tofu
1 block
★ Miso
1 tablespoon or to taste, depending on the type of miso used
★ Dashi stock (or dashi stock or Chinese soup stock or consommé soup stock, or the poaching liquid from poaching a chicken, etc.)
1/2 cup (100 ml) or so
(Try using soy milk instead of water to make the dashi for a creamier finish.)
Shiso leaves, myoga ginger, etc.
to taste
Sesame oil
to taste
Toasted sesame seeds
a scattering


1. Put the ★ together in a blender and blend until smooth. (No need to drain the water from the tofu.)
2. Transfer to a bowl, refrigerate until very chilled, and done! Ladle into bowls and garnish with some finely shredded shiso leaves or myoga ginger. It's also great with cold shabu shabu.
3. Add some sesame seeds on top if you like. A drizzle of sesame oil makes it richer.
4. Use soy milk instead of dashi stock (water) for an even richer, creamier result! Use dashi stock for a light, refreshing soup, and soy millk for a rich and creamy soup.

Story Behind this Recipe

For times when the weather's too hot for warm miso soup, but you still want a soup.