Summer miso soup

Summer miso soup is the perfect choice for hot days when you want something light and refreshing. This cold version of the Japanese classic soup combines the rich taste of miso, seafood, shiitake mushrooms, fragrant wakame seaweed and fresh cucumber. With Katana products, preparing this soup is even easier and faster. A great option for a healthy lunch or dinner that will give you a feeling of lightness and freshness at any time of the year!

Ingredients:

• 1 tbsp. bonito khondashi Katana
• 2 tbsp. miso paste Katana
• 200 g shiitake mushrooms or champignons
• 200 g shrimps
• 2 tbsp. wakame seaweed Katana
• 100 g bean noodles Katana
• 1 tbsp. Katana sesame seeds
• 100 g smoked tofu
• 1 fresh cucumber
• 10 g green onions
• Ice

How to cook:

1.  In a saucepan, combine the bonito Hondashi and miso paste. Add 500 ml of cold water, place over medium heat and bring to the boil, stirring constantly to dissolve the miso. Once the broth boils, reduce the heat and simmer for another 2-3 minutes.
2. Add the mushrooms and shrimp to the boiling broth. After 2 minutes of boiling, turn off the heat and let cool to room temperature.
3. Boil the bean noodles according to the instructions on the package (usually 3-5 minutes in boiling water). Then rinse the noodles under cold water to cool.
4. Cut the cucumber into thin slices or strips for ease. Cut the smoked tofu into cubes. Finely chop the green onions.
5. In deep plates, place the cooled noodles, mushrooms, shrimp, cucumber, tofu, wakame seaweed, and green onions. Pour over the cooled miso broth. Sprinkle with toasted sesame seeds and add ice for a refreshing effect.

Try this light and delicious summer miso soup and enjoy the true taste of Japan right at home. Thanks to Katana products, you can easily create a real culinary masterpiece without much effort. Cooking deliciously is easy!