1. 1

   To make miso-soy milk soup, first mix miso and soy sauce together with a fork. In a separate bowl, stir together the stock and the soy milk; to this, add the miso and soy sauce blend and mix well.^*2 Add sesame seeds. Chill the soup in the refrigerator.

2. 2

   To make the croutons, cut the baguette into 7-8 mm- / 0.3 in.-thick slices, and cut each slice in half to make 4-6 pieces per person.

3. 3

   Place pure olive oil and garlic in a frying pan, and slowly warm over low heat to infuse the oil with the scent of garlic. Add the baguette slices and shake the pan constantly until they become light brown and crispy on both sides. Remove from the
   pan, discard the garlic and set aside.

4. 4

   Drain excess water or oil from the tuna. Break apart into small lumps.

5. 5

   Slice each tomato into 8 wedges, then cut each wedge in half diagonally.

6. 6

   Cut the cucumbers into thin slices, place in a bowl and sprinkle with 1/4-1/3 t salt.
   Allow to sit for 10 minutes. Lightly squeeze to press out excess water.

7. 7

   Place the tuna, tomato, cucumber and shredded basil in a bowl. Add the extra virgin olive oil^*3 and lightly mix together.

8. 8

   Spoon out the tuna-vegetable mixture into individual serving bowls and pour the soup over. Garnish with the croutons and basil leaves.

Recipe by Michiko Yamamoto