Combine 150 g (5½ oz) silken tofu, 150 ml (5 fl oz) Basic Dashi Stock (or use powdered dashi), 100 ml (3½ fl oz) soy milk, 1½ teaspoons soy sauce and a large pinch of sea salt in a blender or food processor and blend until smooth. Chill for 30–45 minutes.

Serve in small glasses. Top with 120 g (4¼ oz) cucumber that has been diced into 3 mm (⅛ inch) pieces and 20 g (¾ oz) finely chopped Pickled Ginger.