Ice Cold! Easy Hiyajiru (Cold Miso Soup)
Ice Cold! Easy Hiyajiru (Cold Miso Soup)

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, ice cold! easy hiyajiru (cold miso soup). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Ice Cold! Easy Hiyajiru (Cold Miso Soup) is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Ice Cold! Easy Hiyajiru (Cold Miso Soup) is something which I have loved my whole life. They are nice and they look wonderful.

It's believed that this cold soup was spread across the country by the priests, and eventually became established in regions where the summers were exceptionally hot. I've also used sōmen noodles instead of thick udon to save time cooking. Hiyajiru: Chilled miso and sesame soup.

To get started with this recipe, we have to first prepare a few ingredients. You can have ice cold! easy hiyajiru (cold miso soup) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ice Cold! Easy Hiyajiru (Cold Miso Soup):
  1. Get 2 small Cucumbers
  2. Get 1/2 block Firm tofu
  3. Take 4 tbsp Miso
  4. Prepare 4 tbsp Roasted sesame seeds
  5. Take 1 tsp Bonito dashi stock
  6. Make ready 1 tsp Dashi stock granules made from dried sardines (iriko)
  7. Make ready 4 leaves Green shiso leaves
  8. Get 200 ml Boiling water
  9. Take 200 ml Ice

This delicious Hiyajiru chilled with ice cubes will stimulate your appetite especially in hot summer days! The combination of the smooth texture of tofu, salty. Homepage > Recipes > Fish Recipes > Hiyajiru Recipe (Cold Savory Soup with Grilled Horse Mackerel). This delicious Hiyajiru chilled with ice cubes will stimulate your appetite especially in hot summer days!

Instructions to make Ice Cold! Easy Hiyajiru (Cold Miso Soup):
  1. Grind sesame seeds in a mortar. Add miso and dashi stock granules, and mix well.
  2. Add 200 ml of boiling water, and mix well.
  3. Slice the cucumbers and crumble the tofu with your hands. Add both to the Step 2 mixture.
  4. Add about 200 ml of ice.
  5. 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.
  6. It's mainly eaten poured over rice, I believe??

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So that’s going to wrap this up for this special food ice cold! easy hiyajiru (cold miso soup) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!