Food Forum
Vol. 34 No. 2   October 2020

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

ITALIAN-STYLE HIYAJIRU CHILLED SOUP OVER SALAD

This recipe takes a hint from Japanese hiyajiru, chilled miso soup over rice. Croutons are used instead of rice, while basil complements miso and soy sauce for an Italian twist. A versatile, refreshing side dish or appetizer, this hiyajiru combines the best of both soup and salad.

Ingredients

Soy milk
Serves 4 as an appetizer

363 kcal Protein 12.7 g Fat 16.7 g (per serving)

Miso-soy milk soup
  • 1 T miso, preferably akamiso (dark brown miso)
  • 1 T Kikkoman Soy Sauce
  • 240 ml / 1 C vegetable or chicken stock*
  • 120 ml / 1/2 C soy milk
  • 3 T ground sesame seeds
Croutons
  • Baguette, 10 cm / 4 in.
  • 1-2 T pure olive oil
  • 1 clove of garlic, cut in half
  • 1 can of solid tuna in water or oil (1 can = 140 g / 5 oz.)
  • 2 medium tomatoes, total about 300 g / 2/3 lb.
  • 2 Japanese or Persian cucumbers, total 200-240 g / 7-8.5 oz.
  • 1/4-1/3 t salt
  • Fresh basil leaves, shredded, plus a few leaves for garnish
  • 3 T extra virgin olive oil

Directions

  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.** Add sesame seeds. Chill the soup in the refrigerator.
  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. 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. Drain excess water or oil from the tuna. Break apart into small lumps.
  5. Slice each tomato into 8 wedges, then cut each wedge in half diagonally.
  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. Place the tuna, tomato, cucumber and shredded basil in a bowl. Add the extra virgin olive oil*** and lightly mix together.
  8. Spoon out the tuna-vegetable mixture into individual serving bowls and pour the soup over. Garnish with the croutons and basil leaves.

* Follow package instructions to make basic bouillon with bouillon cubes or granules.
** Adjust the amount of miso-soy sauce mixture so that the soup is just the right taste.
*** If canned tuna is in oil, reduce amount of olive oil to 2 T.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml