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Cucumber and Water Shield Cold Miso Soup

This miso soup lets you enjoy the crispy texture of water shield (junsai) and the feeling of it going down easily.

Ingredients (4 servings)

Cucumber 1
Junsai 80 g
Salt 1 teaspoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Thinly slice the cucumber diagonally and shred the slices. Scrub the slices with the salt and squeeze water from them. Wash the junsai lightly.
  2. Bring the dashi stock to a boil and add the junsai. Lower the heat and dissolve the miso. After the miso soup cools down, place it in a refrigerator.
  3. Serve the miso soup in bowls with the shredded cucumber on top.

★ A Note

Junsai grows only in clean water and is covered with a jelly-like membrane. Enjoy rare junsai in this cold miso soup.

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