Summer Chilled Soup

1. 1

   Parboil the okra in salted water and then cut into 7 mm round slices.

2. 2

   Cut the shiso leaves in half vertically and then cut into thin strips.

3. 3

   Rinse in water to remove any dirty areas.

4. 4

   Dissolve the miso completely in cooled dashi stock.

5. 5

   I think it's a good idea to add the dashi to the miso soup a little at a time until the miso dissolves, and then pour into the remaining dashi.

6. 6

   Let Steps 1 and 2 chill very well in the refrigerator.

7. 7

   Float the okra and shiso in the miso soup.

8. 8

   Optionally add in 1 ice cube to make it even more refreshing (3).

* Per serving · 4 servings · Values may vary.

No additional tips available.