Potage-style Cold Tofu Miso Soup In Just A Minute!

• 1 block Silken tofu
• 1 tbsp or (to taste), depending on the type of miso used Miso
• 1/2 cup or so Dashi stock (or dashi stock or Chinese soup stock or consomme soup stock, or the poaching liquid from poaching a chicken, etc.)
• 1 Shiso leaves, myoga ginger, etc.
• 1 Sesame oil
• 1 scattering Toasted sesame seeds

1. Put the together in a blender and blend until smooth.
2. (No need to drain the water from the tofu.)
3. Transfer to a bowl, refrigerate until very chilled, and done!
4. Ladle into bowls and garnish with some finely shredded shiso leaves or myoga ginger.
5. It's also great with cold shabu shabu.
6. Add some sesame seeds on top if you like.
7. A drizzle of sesame oil makes it richer.
8. Use soy milk instead of dashi stock (water) for an even richer, creamier result!
9. Use dashi stock for a light, refreshing soup, and soy millk for a rich and creamy soup.

silken, stock, shiso leaves, sesame oil, sesame seeds

Taken from cookpad.com/us/recipes/170006-potage-style-cold-tofu-miso-soup-in-just-a-minute (may not work)