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
Scale
- 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