Combine150g (5½oz) silken tofu, 150ml (5fl oz) Basic Dashi Stock (or use powdered dashi), 100ml (3½fl oz) soy milk, 1½teaspoonssoy 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 120g (4¼oz) cucumber that has been diced into 3mm (⅛inch) pieces and 20g (¾oz) finely chopped Pickled Ginger.