Cucumber & Umeboshi Cold Miso Soup
Recipe By: Norie Mori
1 Lebanese cucumber
1Tbsp Spiral Organic Umeboshi Puree
1 small thumb-sized fresh ginger, sliced very thinly and cut in needle size
1tsp Spiral Organic Hulled Tahini
Spiral Umeboshi Furikake
1Tbsp Spiral Organic Shiro Miso or Shiro Miso
2 tsp Spiral Dashi (vegan paste/bonito)
Fresh green shiso leave, sliced very thinly (if available)
Cut cucumber lengthwise and remove seeds with teaspoon, slice very thinly. In a small bowl, place them and sprinkle 1 tsp salt, leave it for a while until the water comes out, squeeze and set aside.
In a mixing bowl, mix tahini, umeboshi puree, dashi and miso, add cold water gradually to make smooth soup. Keep cold in the fridge.
In each serving bowl, add squeezed cucumbers and pour the cold miso soup. Place the ginger, chopped spring onion, and shiso (if available), sprinkle furikake. Serve and enjoy!