Chilled Japanese Cucumber Miso Soup Recipe (Kyuri no Hiyajiru)

Refreshingly light and incredibly nutritious, this Cold Cucumber Miso Soup is the perfect summer dish. Packed with the umami-rich flavor of miso and the crisp, hydrating crunch of fresh cucumbers, it’s an easy-to-make, nutrient-packed meal that will keep you cool and satisfied on hot days.

Chilled Miso Soup for the Summer

Hiyajiru (literally “cold soup”) is a traditional chilled dish from Japan, especially associated with warmer regions where a cool, nourishing meal is welcome during the hottest months. It commonly combines miso with ground sesame and dashi, and is served chilled with crisp cucumbers and aromatic herbs like shiso. Versions can include myoga (Japanese ginger), pieces of grilled fish, or tofu. This soup has long been valued for its cooling effect, simple preparation, and satisfying savory flavor.

In many households, the miso is briefly toasted to deepen its aroma, and sesame seeds are ground to create a creamy texture that binds the ingredients together. The result is a light but umami-rich bowl that works as a starter, side dish, or a light main when served with rice or noodles.

Ingredients & Substitutions

This cucumber version is versatile. The basic components are simple and easy to adapt:

• Japanese cucumber: Crisp, thin-skinned cucumbers are ideal. Persian cucumbers are a good substitute if Japanese cucumbers are unavailable.
• Shiso leaves: Shiso adds a unique, slightly minty, basil-like aroma. If you can’t find shiso, thinly sliced basil or mint will change the profile but still work.
• Myoga (Japanese ginger): Myoga offers a mild, fragrant bite. If unavailable, a small amount of thinly sliced young ginger or a hint of scallion can substitute.
• White miso: Also called shiro miso, it’s sweet and mild. You can use mellow yellow miso, though the flavor will be a touch stronger.
• Sesame seeds: Toasted and ground sesame provides nuttiness and richness. Tahini can be used in a pinch, but reduce quantity to taste.
• Dashi stock: Traditional dashi is made from kombu (kelp) and bonito flakes. For vegetarian versions, use kombu dashi or a light vegetable broth.
• Ice cubes: Added just before serving, they keep the soup perfectly chilled on hot days.

How to Make Cold Miso Soup

1. Prepare the vegetables: Thinly slice the cucumbers into rounds. Thinly slice shiso leaves and myoga (or your chosen substitutes).
2. Grind the sesame: Use a suribachi (Japanese mortar) or a mortar and pestle to grind toasted sesame seeds until they resemble a coarse paste.
3. Optional — toast the miso: Toast or char the miso for a deeper, slightly smoky flavor. (See next section for a simple method.)
4. Salt and marinate: Massage about 1 tablespoon of miso into the cucumber slices and let them rest for 3 minutes. This seasons the cucumber and helps draw out a little liquid.
5. Assemble the soup: Add the sliced shiso, myoga, and ground sesame to the cucumbers. Whisk the remaining miso into the chilled dashi until fully dissolved, then combine with the cucumber mixture.
6. Chill and serve: Refrigerate for 10–15 minutes if possible. Add a few ice cubes to each bowl right before serving to keep the soup icy cold. Serve on its own or over rice or chilled somen noodles.

How to Toast Miso

Toasting miso concentrates its flavor and adds a pleasant char. It’s optional but worth doing when you have time. Spread a thin layer of miso on oiled foil and place under a broiler or in a toaster oven for several minutes until the surface darkens. Watch closely—miso can go from perfectly charred to burnt quickly. Once cooled, store any extra toasted miso in an airtight container for future use.

Lisa’s Recipe Tips

• Chill everything: For the coldest, most refreshing result, chill your cucumbers and dashi before assembling the soup.
• Make sesame paste ahead: Toast and grind extra sesame seeds and store them in the fridge. They add instant depth to many dishes.
• Adjust saltiness: Miso and dashi can vary in salt content. Start with less miso, taste, and add more if needed.

Serving and Pairing Suggestions

• Rice: A bowl of steamed rice pairs beautifully with this light soup for a balanced meal.
• Somen noodles: Add chilled somen for a more filling, noodle-forward dish.
• Grilled fish or salted salmon: Small pieces of grilled fish complement the soup and make the meal heartier.
• Tofu: Cubes of silken or firm tofu add protein without overpowering the flavors.
• Pickles and edamame: Japanese pickles or lightly salted edamame make excellent side dishes.

How to Prepare Miso Soup Ahead of Time

Slice cucumbers and lightly salt them to draw out excess water. After a short rest, squeeze and rinse the slices, then pat dry and refrigerate in an airtight container. Prepare shiso, myoga, and any proteins separately and keep chilled. Make dashi in advance and cool before refrigerating. If you toast miso, store it in an airtight jar. When ready to serve, combine chilled dashi with the prepared miso, add the cucumber mixture, and finish with ice cubes at the table.

FAQ

More Miso Soup Recipes

• Authentic Vegan Miso Soup
• Miso Balls
• Natto Miso Soup

Cold Cucumber Miso Soup (Kyūri no hiyajiru)

Author: Lisa Kitahara

Total Time: 10 minutes

Yield: 2 servings

Diet: Vegan (with kombu dashi or vegetable stock)

Description

A light, cooling miso soup with fresh cucumber, ground sesame and chilled dashi. Ideal for hot weather and easy to adapt with fish or tofu for extra protein.

Ingredients

• 1 Japanese cucumber (135–150 g) or 2 Persian cucumbers
• 5–6 shiso leaves
• 2 myoga (Japanese ginger) or a substitute
• 2 1/2 tbsp (50 g) white miso
• 3 tbsp (30 g) sesame seeds, ground
• 1 1/3 cups (280 ml) dashi stock (kombu or kombu + bonito)
• 4 ice cubes

Instructions

1. Thinly slice the cucumbers into rounds. Thinly slice the shiso leaves and myoga. Massage 1 tablespoon of miso into the cucumbers and let sit for 3 minutes.
2. Add the sliced shiso, myoga and the ground sesame to the cucumbers and mix gently.
3. Whisk the remaining miso into the chilled dashi until fully dissolved. Combine with the cucumber mixture, chill 10–15 minutes if possible, and serve with ice cubes.

Prep Time: 10 minutes

Category: Side dish

Method: No cook

Cuisine: Japanese

Okonomi Kitchen participates in affiliate programs. When you purchase through certain links, a small commission may be earned that helps support this site. Thank you for your support!