Cold Cucumber Miso Soup (Kyūri no hiyajiru)

Name: Cold Cucumber Miso Soup (Kyūri no hiyajiru)
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 1 (135-150 g) Japanese cucumber (or 2 Persian cucumbers); 5-6 shiso leaves; 2 myoga (Japanese ginger); 2 1/2 tbsp (50 g) white miso; 3 tbsp (30 g) sesame seeds, ground; 1 1/3 cup (280 ml) dashi stock; 4 (120 g) ice cubes

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
Ingredients & Substitutions
How to Make Cold Miso Soup
How to Toast Miso
Lisa’s Recipe Tips
Serving and Pairing Suggestions
How to Prepare Miso Soup Ahead of Time
FAQ
More Miso Soup Recipes
Cold Cucumber Miso Soup (Kyūri no hiyajiru) Recipe

Chilled Miso Soup for the Summer

Hiyajiru is a traditional Japanese cold soup that originates from the Miyazaki Prefecture on the island of Kyushu. It is typically made with miso, ground sesame seeds, and dashi, and served chilled with ingredients like cucumbers, shiso leaves, myoga, grilled fish and tofu. Historically, Hiyajiru was a popular dish among farmers as a refreshing meal to combat the hot summer days while providing necessary nutrients. This cooling and savory soup reflects the ingenuity of regional Japanese cuisine in creating dishes suited to local climates and resources.

Growing up, our family went to Japan during the summer so it was a staple dish my grandma would make for us. The miso is often toasted or grilled first to more flavour and the sesame is grounded in a motor in pestle called suribachi. She had a large surbachi so everything would make made in one vessel. She would add aji (salted horse mackerel), shiojake (salted salmon), saba (salted mackerel) or tofu and sometimes serve it with rice or somen noodles.

Ingredients & Substitutions

Ingredients for cold miso soup is very versatile, but for this cucumber version all you need is:

Japanese Cucumber: These cucumbers are known for their crisp texture and mild flavor, perfect for adding a refreshing crunch to the soup. Persian cucumbers can also be used.
Shiso Leaves: Shiso, also known as perilla, adds a unique, aromatic flavor that’s slightly minty and basil-like, enhancing the freshness of the soup.
Myoga (Japanese Ginger): Myoga has a mild ginger flavor with a touch of spice, providing a delicate zing that complements the other ingredients.
White Miso: White miso is a fermented soybean paste with a sweet, mild taste that adds a rich umami flavor to the soup.
Sesame Seeds: Sesame seeds contribute a nutty flavor and creamy texture, enriching the overall taste profile.
Dashi Stock: Dashi is a fundamental Japanese stock made from kombu (kelp) and bonito flakes, imparting a savory depth to the soup.
Ice Cubes: The ice cubes cool the soup instantly, making it a refreshing dish perfect for hot summer days.

How to Make Cold Miso Soup

Prepare the Ingredients: Slice all the vegetables. If using instant dashi, dissolve the powder in water.
Grind the Sesame Seeds: Use a suribachi (Japanese mortar and pestle) or a regular mortar and pestle to grind the sesame seeds into a fine powder.
Toast the Miso: Optional, but recommended! See below on how to toast miso.
Salt with Miso: Massage 1 tbsp of the miso paste into the cucumbers and let it sit for about 3 minutes.
Assemble the Soup: Add shiso, myoga and the ground sesame to the cucumbers. Dissolve the remaining miso in. Chill for 10-15 minutes if you have time to keep the broth cold. This is when you can add any other ingredients like fish or tofu. Add in the ice cubes.
Serve: Enjoy as is or serve over rice or noodles!

How to Toast Miso

If you have a toaster oven or oven and don’t mind turning it on then I recommend adding some char to the miso for added flavour! I often skip this step because I don’t want to turn on any heat during the summer, but sometimes I’ll toast up a lot of miso at once and keep it in a air tight container for future use.

To toast the miso, cut a piece of aluminum foil that fits your toaster oven or oven. Oil the middle of a piece of foil. Spread the miso on top and then toast for 5-7 minutes or broil for 3-4 minutes until charred. Don’t let it burn too much, but just until the top is darkened. Keep an eye on it after 4-5 minutes as it can go from perfectly toasted to burnt in seconds.

Lisa’s Recipe Tips

Toasting the miso: If you have time, grill the miso! It adds a nice depth of flavour.
Chill Your Ingredients: For an extra cold soup, chill your cucumbers and dashi stock in the refrigerator before preparing the soup. This will help keep the soup at an ideal cold temperature.

Serving and Pairing Suggestions

Rice: Serve the soup alongside a bowl of steamed white or brown rice. The simple, neutral flavor of the rice complements the umami-rich miso soup perfectly.
Somen Noodles: Add chilled somen noodles to the soup for a more substantial meal. The thin, delicate noodles blend well with the light broth and add a pleasant texture.
Salted Salmon (Shiozake): Pair the soup with grilled salted salmon for a traditional Japanese touch. The rich, savory flavor of the salmon contrasts beautifully with the refreshing soup.
With Tofu: Add cubes of silken or firm tofu to the soup for a protein boost. Tofu’s mild taste and smooth texture make it an excellent addition.
With Salted Mackerel (Shio Saba): Serve the soup with grilled salted mackerel for a flavorful, hearty pairing. The robust taste of the mackerel complements the light, crisp flavors of the soup.
Pickles (Tsukemono): Japanese pickles, such as umeboshi (pickled plums) or takuan (pickled daikon radish), provide a tangy, crunchy contrast to the soup.
Edamame: Serve a side of lightly salted edamame for a simple, healthy appetizer that pairs well with the soup.

Combining these elements can create a well-rounded, satisfying meal that highlights the refreshing and nutritious qualities of the Cold Cucumber Miso Soup.

How to Prepare Miso Soup Ahead of Time

Slice the cucumbers, add a bit of salted and then let it sit for 5 minutes. Squeeze out excess moisture and rinse with water. Pat dry and keep it refrigerated in an air tight container. Prepare other ingredients (shiso, myoga, tofu, fish, etc) you’re planning to add and keep refrigerated. Prepare the dashi stock let it cool before storing it in the refrigerator. Toast the miso and keep it refrigerated in a air tight container. When ready to serve, add the ingredients to a bowl along with the dashi. Dissolve the miso paste in and serve.

FAQ

What can I substitute for shiso leaves and myoga if I can’t find them?

You can substitute shiso leaves with fresh perilla leaves or Vietnamese shiso which I’ve found more readily available in Asian grocery stores. You could even skip it all together and add green onions and other add-ins but it will change the flavour of the soup.

Is there a vegetarian or vegan alternative for dashi stock?

Yes, you can use kombu dashi, which is made solely from kelp, or a vegetable broth as a vegetarian alternative.

Can I prepare this soup ahead of time?

Yes, you can prepare the soup ahead of time and chill it in the refrigerator. Add the ice cubes just before serving to keep it cold and refreshing.

Can I add other vegetables to this soup?

Absolutely! Thinly sliced radishes, bell peppers, or carrots can add extra crunch and flavor to the soup.

More Miso Soup Recipes

Enjoy!! If you make this Cold Cucumber Miso Soup (Kyūri no hiyajiru) recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!