Among Japan’s summer favorites is “hiyajiru” or “hiyashijiru,” a chilled soup containing tofu and plenty of vegetables.
The soup takes shape in many regional varieties, utilizing select ingredients from their respective regions. Any vegetable can be used in the soup, and it can be made more nutritious by substituting water with soy milk.
- 300cc water
- 5g katsuobushi (bonito flakes)
- 2 tbsp mentsuyu (concentrated noodle soup)
- 2 tbsp ground black sesame
- 1 tbsp miso
- 200g firm momen tofu
- 1/2 cucumber
- 4 ohba or shiso leaves
- 4 pieces of okra
- 1 pack enoki mushrooms
- 1/2 cup cooked sliced burdock
- 1 tbsp boiled and dried chirimenjako (baby sardines)
- 1 tbsp sliced myoga, chives, and ginger
- In large bowl, combine water, bonito flakes, noodle soup, sesame, and miso.
- Crumble tofu into chunks, and drain excess water. Make thin slices of cucumber and ohba.
- Chop enoki mushrooms, then boil with okra for 1-2 min and drain.
- Combine burdock, tofu, cucumber, ohba, mushrooms, and okra into bowl with soup. Chill for at least 1 h in fridge.
- Garnish with toppings and serve in soup bowl.
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