Chilled Cucumber and Miso Soup with Ginger and Scallions

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

A cool, savory miso soup infused with fresh ginger and scallions, served chilled to refresh you during hot summer days. This Japanese-inspired soup recipe (vegetarian, gluten free), ready in about 20 minutes, pairs white miso paste, water, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp white miso paste
• 4 cups water
• 1 medium, peeled and thinly sliced cucumber
• 1 tbsp, finely grated fresh ginger
• 2 stalks, thinly sliced scallions
• 4 oz, thinly sliced shiitake mushrooms
• 1/2 cup, cubed tofu
• 1 tbsp soy sauce
• 1 tsp sesame oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat. Remove from heat and whisk in 3 tbsp white miso paste until fully dissolved.
2. Step 2: Add 1 tbsp finely grated fresh ginger, 4 oz thinly sliced shiitake mushrooms, and 1/2 cup cubed tofu to the miso broth. Let steep for 5 minutes.
3. Step 3: Transfer the soup to a large bowl, stir in 1 tbsp soy sauce and 1 tsp sesame oil, then refrigerate uncovered until chilled, about 2 hours.
4. Step 4: Just before serving, add 1 medium peeled and thinly sliced cucumber and 2 thinly sliced scallions to the soup. Stir gently and serve cold.