Makes 2 servings

Ingredients

• 2.5 cups of water and 1 dashi packet OR homemade dashi
• 4 tbsp miso
• 2 tbsp toasted white sesame seeds
• 4 oz japanese or persian cucumbers
• 1/4 tsp salt
• 10 shiso leaves or chopped green onions
• (optional) salmon or other fish filet
• 7oz medium-firm tofu

Instructions

1. Prepare the dashi stock, remove from heat and let cool
2. Prepare miso
   1. Spread miso on an aluminium line baking sheet
   2. Toast miso in over or broiler ~ 8 minutes until slightly charred
   3. Grind most of the toasted sesame seeds
   4. Add toasted miso and ground sesame seeds together, but do not mix
3. Prepare cucumbuers and other toppings
   1. Salt cucumbers and let sit for 5 minutes
   2. Squeeze cucumber slices to remove moisture
   3. Stem and julien shiso, or chop green onions
   4. Break up any fish filets into pieces
   5. Cube tofu
4. Assemble
   1. When the dashi stock and toasted miso are cold, mix a small amount of the dashi stock into the toasted miso
   2. Mix until dissolved completely
   3. Combine with the remaining dashi stock
   4. Add toppings to soup and stir togeth
   5. Chill further or serve immediately