Steps

1. Thinly slice 1/2 cucumber.
   🕒 00:20
2. Place the sliced cucumber in a bowl, add a pinch of salt, and lightly knead. Let it sit for a while. (Key Tip!) Salting the cucumber draws out excess moisture and reduces its raw flavor, preventing the soup from becoming bland.
   🕒 00:36
3. Cut 1 myoga ginger in half lengthwise, then make 2 cuts from the root towards the center.
   🕒 00:58
4. Finely julienne the myoga ginger from the cut side.
   🕒 01:15
5. Remove the stems from 5 shiso leaves and roll them up from the bottom for easier slicing.
   🕒 01:21
6. Finely julienne the rolled shiso leaves.
   🕒 01:37
7. Combine 3 tbsp miso and 2 tbsp toasted sesame seeds in a bowl.
   🕒 01:53
8. Mix the miso and sesame seeds thoroughly.
   🕒 02:11
9. Spread the sesame miso mixture thinly and evenly in a frying pan.
   🕒 02:26
10. Heat the pan over low heat and slowly toast the sesame miso until lightly browned and fragrant. (Key Tip!) Avoid high heat, which can cause burning. The key is to toast slowly over low heat to achieve a nice aroma and color.
    🕒 03:03
11. Transfer the toasted miso to a large bowl and break it apart lightly. Let it cool slightly.
    🕒 03:35
12. Once the grilled miso has cooled slightly, add 1/2 tsp soy sauce and 1/2 tbsp mirin (sweet rice wine). Dissolve the miso completely. (Key Tip!) Dissolving the miso with a small amount of liquid first prevents lumps from forming.
    🕒 03:57
13. Gradually add 500cc dashi stock (or 500cc water with 2 tsp Hondashi) to the bowl, dissolving the miso thoroughly.
    🕒 04:29
14. Thoroughly drain the oil from 1 can of tuna.
    🕒 05:08
15. Pat dry the salted cucumber with paper towels to remove excess moisture.
    🕒 05:18
16. Pat dry the surface of 150g silken tofu with paper towels to remove excess moisture.
    🕒 05:54
17. Fill a large bowl with plenty of ice.
    🕒 06:13
18. Place the prepared chilled soup base into the ice-filled bowl.
    🕒 06:18
19. Add the drained canned tuna.
    🕒 06:23
20. Add the patted-dry cucumber.
    🕒 06:34
21. Tear the surface-moisture-dried tofu into bite-sized pieces by hand and add it to the bowl.
    🕒 06:39
22. Mix all the ingredients and the chilled soup base well and chill thoroughly. (Key Tip!) Chilling the soup thoroughly makes it taste even better when served with rice.
    🕒 06:52
23. Taste the chilled soup and adjust seasoning with salt if it's too bland, or with water if it's too strong.
    🕒 07:07
24. Serve in bowls and garnish with the julienned myoga ginger and shiso leaves. Enjoy!
    🕒 07:31