Three recipes for "dried vegetable miso soup" to get through the summer

It's become a muggy, suffocatingly hot season. Days are fast approaching where you'll be sweating even when standing still. Did you know that miso soup is perfect for replenishing the water, salt, and potassium lost through perspiration?

This time, we will introduce three miso soup recipes using dried vegetables.

Kyoto Vegetable Miso Soup Recipe

Ingredients (for 2 servings)

• Dashi stock: 500ml
• Miso: 2 tablespoons
• Dried Fushimi Togarashi: 2g
• Dried Manganji Togarashi: 2g
• Dried Shogoin Daikon: 10g
• Dried Mibuna: 3g
• Dried wakame seaweed: 1 tablespoon

How to make Kyoto Vegetable Miso Soup

① Put dashi stock in a pot and add miso just before it boils.

② Add the remaining ingredients and bring to a simmer. Done.

② Summer Vegetable Miso Soup Recipe

Ingredients (for 2 servings)

• Dashi stock: 500ml
• Miso: 2 tablespoons
• Dried Tomatoes: 6g
• Yarisugi Tomatoes: 6g
• Dried Pumpkin: 10g
• Dried Okra: 6g
• Curry powder: 1/4 teaspoon
• Garam masala: to taste

How to make Summer Vegetable Miso Soup

① Put dashi stock in a pot and add miso just before it boils.

② Add the remaining ingredients and bring to a simmer.

③ Sprinkle garam masala just before serving.

③ Chilled Miso Soup Recipe to Beat Summer Fatigue

Ingredients (for 2 servings)

• Dashi stock: 500ml
• Miso: 2 tablespoons
• Dried Ginger: 3g
• Dried Kujo Green Onions: 5g
• Dried White Leeks: 5g
• Dried Onions: 5g
• Natto: 1 pack
• White sesame seeds: to taste

How to make Chilled Miso Soup

① Put dashi stock in a pot and add miso just before it boils.

② Add the remaining ingredients and bring to a simmer.

③ Chill in the refrigerator.

④ Sprinkle white sesame seeds just before serving.

When your appetite drops due to the heat, the chilled miso soup in ③ is especially recommended. The sliminess of the natto nicely coats everything, making it smooth and easy to drink.