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japanese-cold-soup-recipe

Japanese Cold Soup Recipe

A refreshing and light Japanese cold soup, perfect for hot summer days.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Japanese
Servings: 4 servings
Calories: 80 kcal

Ingredients 

Main Ingredients

  • 2 cups Dashi stock
  • 1 cup Cucumber, thinly sliced
  • 1 cup Tofu, cubed
  • 2 tablespoon Soy sauce
  • 1 teaspoon Sesame oil
  • 1 teaspoon Grated ginger
  • 1 tablespoon Rice vinegar
  • 2 tablespoon Chopped green onions

Instructions 

  1. 1. In a blender, combine dashi stock, soy sauce, sesame oil, grated ginger, and rice vinegar. Blend until smooth.
  2. 2. In a mixing bowl, combine the blended mixture with cucumber slices, tofu cubes, and chopped green onions.
  3. 3. Chill in the refrigerator for at least 1 hour before serving.
  4. 4. Serve cold, garnished with additional green onions if desired.

Nutritional Value

Calories: 80kcal | Carbohydrates: 8g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 200mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg

Keywords

Cold Soup, Japanese Cuisine, Summer Recipe
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