Chilled Cucumber and Miso Soup with Ginger and Scallions
A cool, savory miso soup infused with fresh ginger and scallions, served chilled to refresh you during hot summer days. This japanese-inspired soups (vegetarian, gluten free) ready in about 20 minutes pairs white miso paste, water, finely grated fresh ginger 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 a quick salad or grain on the side. 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Chilled Cucumber and Miso Soup with Ginger and Scallions take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Cucumber and Miso Soup with Ginger and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Chilled Cucumber and Miso Soup with Ginger and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Cucumber and Miso Soup with Ginger and Scallions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Cucumber and Miso Soup with Ginger and Scallions vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
