There’s something magical about Chilled Miso Cucumber Soup. Imagine a bowl of cool, creamy goodness that dances on your taste buds with its umami-rich flavors while refreshing your senses like a gentle summer breeze. refreshing zesty lemon hummus Each spoonful brings together the crispness of cucumbers and the savory depth of miso, creating a delightful harmony that makes you want to shout, “More, please!”
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use different types of cucumbers?
- How can I make this soup vegan?
- What can I serve with Chilled Miso Cucumber Soup?
- 📖 Recipe Card
This dish is perfect for those hot days when the sun blares down and all you can think about is how much you want to dive into a pool. Whether it’s a picnic in the park or simply a relaxing evening at home, this soup promises to elevate any occasion with its vibrant flavors and stunning presentation. Get ready to whip up this culinary delight that’ll leave your friends and family asking for seconds!
Why You'll Love This Recipe
- This chilled miso cucumber soup is incredibly easy to prepare, making it perfect for busy days
- Its unique flavor profile blends creamy miso with fresh cucumber for an unforgettable taste
- The vibrant green color is visually appealing and makes every bowl feel like summer on a plate
- Versatile enough to serve as an appetizer or main dish, it’s sure to impress any guest
I still remember the first time I made this soup; my friends were skeptical but their eyes lit up with surprise after the first sip.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cucumbers: Opt for firm, fresh cucumbers; they add a delightful crunch and refreshing flavor. For more inspiration, check out this marinated cucumbers and onions recipe.
Miso Paste: Use white or yellow miso for a milder taste; it adds that umami goodness everyone loves.
Greek Yogurt: This gives the soup its creaminess; choose full-fat for the best texture.
Vegetable Broth: Low-sodium broth works best; it allows you to control the saltiness of the soup.
Lemon Juice: Freshly squeezed lemon juice brightens up the flavors; bottled lemon juice just won’t cut it here.
Garlic: A touch of garlic adds depth; use fresh cloves for maximum flavor impact.
Sesame Oil: A drizzle enhances the nutty flavor profile; go easy—it’s potent!
Chili Flakes (optional): Add these if you’re feeling adventurous; they bring a delightful kick to your chilled soup.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by washing your cucumbers thoroughly; slice them in half lengthwise and scoop out the seeds. This keeps your soup from becoming too watery.
Blend Away: In your blender, combine those lovely cucumber halves with miso paste, Greek yogurt, vegetable broth, lemon juice, garlic cloves, and sesame oil. Blend until smooth and creamy—about 1 minute should do!
Taste Test Time: Here comes my favorite part! Take a tiny spoonful of your mixture and give it a taste. Adjust seasoning with salt or more lemon juice until it’s just right.
Chill Out: Pour your blended concoction into an airtight container and refrigerate for at least 30 minutes. This step lets all those flavors marry beautifully while cooling down.
Serve It Up: Once chilled, pour your soup into bowls. Top each serving with sesame seeds or chili flakes for that fancy touch—your guests will be impressed!
Enjoying Chilled Miso Cucumber Soup on a hot day feels like diving into a cool lake—refreshing and invigorating! Plus, it’s healthy enough to justify that extra scoop (or two). crispy air fryer falafel.
You Must Know
- Chilled Miso Cucumber Soup is a refreshing delight that balances flavors beautifully
- Its vibrant colors and creamy texture will impress your guests, while the simple preparation keeps it stress-free
- Perfect for warm days, this dish easily elevates any summer meal or picnic
Perfecting the Cooking Process
To master Chilled Miso Cucumber Soup, start by blending the cucumbers until smooth, then add miso and other ingredients gradually for perfect flavor integration. spicy plum jelly meatballs.
Add Your Touch
Feel free to customize this soup by adding fresh herbs like cilantro or mint for an extra burst of flavor. You can also swap in different vegetables based on your preference.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. This soup is best served cold, so no reheating necessary—just enjoy it chilled!
Chef's Helpful Tips
- To enhance your Chilled Miso Cucumber Soup, consider using high-quality miso for richer flavor
- Ensure cucumbers are peeled and seeded to avoid bitterness
- For added texture, garnish with toasted sesame seeds before serving
Making this soup always brings back memories of summer picnics with friends who raved about how refreshing it was—nothing like a cool bowl of goodness on a hot day!
FAQ
Can I use different types of cucumbers?
Absolutely! English cucumbers work great, but feel free to experiment with others.
How can I make this soup vegan?
Simply use a plant-based miso and check all other ingredient labels for animal products.
What can I serve with Chilled Miso Cucumber Soup?
Pair it with crusty bread or a light salad for a complete meal experience.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Chilled Miso Cucumber Soup
- Total Time: 10 minutes
- Yield: Serves 4
Description
Chilled Miso Cucumber Soup is a refreshing and creamy dish that combines the crispness of cucumbers with the savory umami flavors of miso. Perfect for hot summer days, this soup is easy to prepare and serves as a delightful appetizer or main dish. Its vibrant green color and unique flavor will impress your guests and keep you cool during those sunny afternoons.
Ingredients
- 2 medium cucumbers (peeled and seeded)
- 3 tbsp white miso paste
- 1 cup Greek yogurt (full-fat)
- 1 cup low-sodium vegetable broth
- 2 tbsp freshly squeezed lemon juice
- 2 garlic cloves (minced)
- 1 tsp sesame oil
- Chili flakes (optional, to taste)
Instructions
- Prepare your cucumbers by washing them well, slicing in half lengthwise, and scooping out the seeds.
- In a blender, combine cucumber halves, miso paste, Greek yogurt, vegetable broth, lemon juice, garlic, and sesame oil. Blend until smooth.
- Taste the mixture and adjust seasoning with salt or more lemon juice if needed.
- Transfer the mixture to an airtight container and refrigerate for at least 30 minutes to chill.
- Serve chilled in bowls, garnished with sesame seeds or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
