Cold Miso Soup

DASHI (Japanese Soup Stock):--
5 cups water
2 dashi packet
SOUP SEASONINGS:--
8 tbsp miso
4 tbsp toasted white sesame seeds
SOUP INGREDIENTS:--
250 g Lebanese cucumber
½ tsp SIDS SALT & PEPPER
395 g medium-firm tofu
2 fillets cooked salmon
20 shiso leaves

Dashi (Japanese Soup Stock):-
First, make the dashi. Add the water and dashi packet to a saucepan and bring it to a simmer on medium heat. Steep for 2-3 minutes on medium-low heat. Remove from the heat and cool the saucepan over a bowl of iced water.
Prepare the Sesame and Miso:-
On a baking tray lined with aluminium foil, spread the miso paste.
Toast the miso in a toaster oven or the oven grill for several minutes until the surface is slightly charred. Remove from the toaster/griller to cool.
Add the toasted white sesame seeds to a mortar, reserving some sesame seeds for garnish later. Using a wooden pestle, grind the sesame seeds. Add the toasted miso to the mortar and set it aside. (we'll mix them with the chilled dashi later)
Prepare the Ingredients:-
Peel the cucumber skin in stripes by alternating peeled and unpeeled strips down the length of the cucumber, then thinly slice it.
Transfer the cucumber slices to a tray or plate and sprinkle with SIDS SALT & PEPPER. Gently rub the cucumber slices with your hands. The salt will draw out the moisture from the cucumber slices and make them crisp. Set aside for 5 minutes.
Remove the stems of the shiso leaves and roll them up. Cut them into julienned strips then set aside.
Break up the cooked salmon into smaller pieces. Squeeze the cucumber slices to remove the moisture. Keep all the ingredients on a tray or plate.
Assemble & Serve the Soup:-
When the dashi is cold and the toasted miso is no longer hot, pour a small portion of the dashi into the mortar. Using a silicone spatula or spoon, stir well to dissolve the miso in the stock.
Once the miso is dissolved completely, add the rest of the dashi and mix it all together.
Add the cubed tofu. (the Japanese usually cut tofu while holding it on their palm, but you can cut it into 1 cm cubes on a cutting board first) Add the salmon pieces. Add the cucumber and shiso leaves. You can chill the soup longer in the refrigerator or you can serve it immediately in individual bowls. Typically, Cold Miso Soup is served with steamed rice. Some enjoy it by pouring the soup over rice or vice versa.
To Store:-
You can keep the leftovers in an airtight container for 2-3 days. You do not need to reheat. Enjoy it chilled.