Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ice cold! easy hiyajiru (cold miso soup). One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Ice Cold! Easy Hiyajiru (Cold Miso Soup) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Ice Cold! Easy Hiyajiru (Cold Miso Soup) is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Ice Cold! Easy Hiyajiru (Cold Miso Soup):

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

Steps 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??
7. Ready to serve and ENJOY!

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 sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!