A recipe for a delicious, cold fat-burning *hiyajiru* (chilled miso soup), perfect for hot summers. This low-calorie masterpiece is packed with canned mackerel and vegetables, with the condensed aroma and umami of roasted miso. Keep it stocked in your fridge, and you can easily enjoy a healthy meal anytime. It's also recommended for those on a diet or when you don't have much appetite.
Ingredients
Main Ingredients (2-4 servings)
- Canned Mackerel 1 can
- Cucumber 1
- Japanese Ginger (Myoga) 1-2
- Perilla Leaves (Shiso) 10
- Silken Tofu 150g
- Ginger 5g
Seasonings
- Miso 4 tbsp
- Water 500cc
- MSG(Ajinomoto) (MSG) 4 dashes
- Ground Sesame Seeds 1½ tbsp
Steps
- Thinly slice 10 perilla leaves.
- Slice 1 cucumber diagonally into rounds to enjoy the texture. 【Pro Tip!】 Slicing diagonally makes them less likely to roll away.
- Cut 1-2 Japanese ginger (myoga) in half, then julienne.
- If you have an open flame gas burner, spread 4 tbsp miso onto a metal spatula and roast it over the direct flame to create fragrant roasted miso. 【Pro Tip!】 If you don't have an open flame, lightly stir-fry the miso in a frying pan to enhance its aroma.
- Put the roasted miso (or 4 tbsp unroasted miso) into a bowl. Add 1 can of mackerel with its liquid and mix well, breaking down the bones with a rice paddle or spoon until crushed. 【Pro Tip!】 The mackerel can liquid contains umami, so use it all. Thoroughly breaking down the bones makes it delicious even without a mortar and pestle.
- Add 500cc water, dissolve the miso and mackerel, then add 4 dashes MSG(Ajinomoto) (MSG).
- Tear 150g silken tofu into pieces and add it. 【Pro Tip!】 Tearing the tofu helps it absorb the flavors better. Firm tofu can be used as a substitute.
- Add all the grated 5g ginger, sliced Japanese ginger (myoga), perilla leaves, and cucumber.
- Add 1½ tbsp ground sesame seeds and mix everything well.
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