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Cold Summer Vegetable Miso Soup with Jelly

Cold jelly is refreshing to the throat. A new proposal of a summer miso soup.

Ingredients (4 servings)

Tomato 1/2
Okras 2
Bell pepper 1/4
Corn kernels 2 table spoons
Edamame (green soybeans) 20 beans
For jelly (400 cc dashi stock and 5 g powdered gelatin)
Miso soup (400 cc dashi stock and 2-1/2 tablespoon miso)

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Cut the tomato and bell pepper into cubes. Boil the okras and slice them. Boil the edamame and remove the soft skin.
  2. Bring the dashi stock to a boil, dissolve the gelatin and cool the stock with iced water. After the stock becomes slightly thick, add the vegetables and cool it in a refrigerator to set.
  3. Bring the dashi stock in another pan to a boil. Dissolve the miso and let the miso soup to cool down.
  4. Place scoops of the jelly in bowls and pour the cold miso soup over them for serving.

★ A Note

The colorful combination of okras, tomato edamame and corn makes the miso soup good enough for serving to guests.

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