Chilled Soup with Salmon Can and Mochimugi (Barley)
Miso and canned salmon make a perfect match. A refreshing taste that’s gentle on the stomach.
Ingredients
| ≪Ingredients≫ | for 1 serving |
| Cooked mochimugi | 60ｇ |
| Cucumber | 1/2 |
| Myoga (Japanese ginger) | 1 |
| Miso | 1/2 tbsp |
| Canned salmon (in water) | 80ｇ |
| White roasted sesame seeds | a little |
| Cold water | about 200ml |
Instructions
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Slice the cucumber thinly and rub with a little salt (not listed in ingredients). Julienne the myoga and soak in water.
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In a bowl, dissolve miso well with 3 tbsp of water (not listed in ingredients).
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Add the cooked mochimugi, drained cucumber, drained myoga, and salmon (with liquid removed). Pour in cold water until the mochimugi is just submerged and sprinkle with sesame seeds.
Professor Toyama’s Quick Note
A quick recipe using cooked mochimugi and canned salmon!
Enjoy the refreshing aroma and crisp texture of myoga. This dish helps improve stamina, aids recovery from fatigue, and prevents summer heat fatigue. Since myoga has a strong astringency, soak the slices in water for about 10 seconds after cutting.
Source: Supervised by Kimiko Tsuzuki et al., “Simple and Delicious! Mochi Barley Diet Recipes,” Takarajimasha, 2016.
