Chilled cucumber-ginger soup with raw tuna


This light chilled broth, with its gentle Japanese flavours, has a texture somewhere between juice and a light soup. It needs no cooking, but should be chilled well. Use the ingredients straight from the fridge and divide the soup among serving bowls before chilling to make the process even quicker.

You'll need

1 kg Lebanese cucumbers (about 4), seeds removed, coarsely chopped, plus 1 extra, thinly shaved lengthways, to serve 50 gm ginger, finely grated 50 ml rice vinegar Juice of ½ lemon 2 tsp shiro (white) miso paste 3 spring onions, coarsely chopped To serve: coriander cress or shiso cress (optional), (see note)   Raw tuna 1 tbsp light-flavoured oil, such as grapeseed 1 tbsp rice vinegar 1 tsp finely grated ginger ½ garlic clove, minced 350 gm sashimi-grade tuna, diced 1 tsp gomasio, plus extra to serve (see note) 1 spring onion, thinly sliced

Method

  • 01
  • Process chopped cucumber, ginger, vinegar, lemon juice, miso paste and 150ml chilled water in a food processor or blender until smooth. Add spring onion and process until very smooth. Season generously to taste, pass through a fine sieve (discard solids), divide among serving bowls and chill (30 minutes).
  • 02
  • Meanwhile, for raw tuna, combine oil, vinegar, ginger and garlic in a bowl, and set aside. Just before serving, add tuna, gomasio and spring onion, stir then pile on top of chilled cucumber soup along with shaved cucumber and serve scattered with cress.

Note Coriander cress and shiso cress are available at select greengrocers. Gomasio is Japanese sesame salt and is available from select health-food shops and Asian grocers.


At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Feb 2014

You might also like...

Hiyamugi noodles with Japanese pickles

recipes

Spring recipes

Ramen with roast pork belly, nori and spring onion

recipes

Miso recipes

Miso-cured beef with sesame rice and pickled ginger

recipes

Cured kingfish with seaweed

Six fast noodle recipes

recipes

Japanese prawns and rice with hot spring eggs

Udon with steamed eggplant and smoked mackerel

recipes

Miso broth with tofu and mushrooms

conversion tool