Cold okra soup

The flavors of the dashi and myoga go perfectly together in this refreshing dish.

Ingredients (serves 2-3)

5-6 okra sticks 300g tofu
1 cucumber 1 piece of Japanese ginger 2cm of ginger tube
★Water 400ml
★1 tablespoon of the ultimate Japanese soup stock
1-2 tablespoons miso
Salt to taste 2-3 bowls of warm rice

How to make it

①Put the water (★) and the Shigoku Japanese Dashi stock from the dashi pack into a pot and dissolve the miso. Let it cool and then put it in the refrigerator to chill. Drain the tofu.

② Cut off both ends of the cucumber, cut it into thin slices, sprinkle with a little salt and let it sit for about 10 minutes.

③Sprinkle salt on the okra, rub it on a board, and boil it in hot water for about 1 to 2 minutes until it becomes bright in color, then remove the heat. Remove the stem, cut it into thin pieces, and lightly pound it to make it sticky.

④ Cut the myoga in half lengthwise and then slice it thinly crosswise.

⑤ Squeeze the water out of the cucumber thoroughly. Add the tofu, okra, cucumber, and ginger (brought into bite-sized pieces) to a bowl.

⑥ Just before serving, pour the broth from (①) into the bowl. Stir the broth gently and pour it over the rice on a plate.

～Maeda family's additive-free Japanese soup stock～

This is a simple powdered soup stock made by grinding eight carefully selected domestic ingredients. It does not contain salt or chemical seasonings, nor does it contain yeast extract, protein hydrolysates, dextrin, or other additives that are found in many additive-free soup stocks. It does not contain any additives, salt, or seasonings. It is made from natural ingredients, so it is safe for children to eat.