Refreshing Cold Cucumber Soup with Somen Noodles
Refreshing Cold Cucumber Soup with Somen Noodles
Beat the Summer Heat with a Zesty Cold Cucumber Soup and Chewy Somen Noodles!
I tried this recipe inspired by Baekpacker, adding somen noodles to cold cucumber soup, and I can’t believe I never knew how well they pair! It’s a dish that will have you finishing every last drop.
Main Ingredients- 1.5 Tbsp dried seaweed (cut)
- 1/2 cucumber
- 1/2 onion
- 1 Korean green chili pepper
Seasoning & Broth- 1/2 Tbsp minced garlic
- 3 Tbsp soup soy sauce
- 5 Tbsp rice vinegar (or white vinegar)
- 2 Tbsp sugar
- Pinch of salt
- 1 Tbsp fish sauce (anchovy or sand lance)
- Chilled water or filtered water (adjust to taste)
- Ice cubes
- Sesame seeds (for garnish)
- 1/2 Tbsp minced garlic
- 3 Tbsp soup soy sauce
- 5 Tbsp rice vinegar (or white vinegar)
- 2 Tbsp sugar
- Pinch of salt
- 1 Tbsp fish sauce (anchovy or sand lance)
- Chilled water or filtered water (adjust to taste)
- Ice cubes
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
First, soak 1.5 tablespoons of dried cut seaweed in cold water for about 10-15 minutes until fully rehydrated. Rinse the seaweed 2-3 times in clean water to remove any impurities, then squeeze out the excess water.
Step 2
Wash the cucumber thoroughly and thinly julienne it (you can peel it or leave the skin on). Thinly slice the onion, and finely mince or chop the Korean green chili pepper after removing the seeds. Adjust the amount of chili pepper to your spice preference.
Step 3
In a bowl, combine the squeezed seaweed with 1/2 tablespoon of minced garlic. Gently mix them together by hand. Mixing the garlic in first helps the seaweed absorb its aroma, enhancing the flavor.
Step 4
Add 3 tablespoons of soup soy sauce to the bowl to season. Adding the soup soy sauce early helps to establish the overall saltiness.
Step 5
Pour in 5 tablespoons of vinegar for a tangy flavor. You can increase or decrease the vinegar amount based on your preference for sourness.
Step 6
Add 2 tablespoons of sugar for sweetness. The sugar quantity can also be adjusted to your liking.
Step 7
Now, add the julienned cucumber, sliced onion, and chopped Korean green chili pepper. Mix everything well to ensure the seasoning is evenly distributed. It’s important to maintain the crispness of the vegetables.
Step 8
Pour in about 3 to 4 cups (approximately 500-700ml) of chilled water or filtered water. Adjust the amount of water to achieve your desired consistency. Taste the soup and add a little more salt or soup soy sauce if it’s too bland.
Step 9
Finally, add plenty of ice cubes for extra coolness, and sprinkle some sesame seeds on top for a nutty aroma. Your delicious cold cucumber soup is ready! You can enjoy it immediately, or chill it in the refrigerator for an even more refreshing taste.
Step 10
It’s time to cook the somen noodles to serve with the cold cucumber soup. Boil the somen noodles in water for about 3-4 minutes, then quickly rinse them under cold water to remove excess starch. Drain well and place them in a serving bowl.
Step 11
Ladle a generous amount of the prepared cold cucumber soup over the somen noodles in the bowl. You can add extra cucumber slices or kimchi if desired.
Step 12
The combination of the zesty, sweet, and refreshing cold cucumber soup with chewy somen noodles is absolutely fantastic! On a hot summer day, this dish is perfect for whetting your appetite and enjoying a satisfying meal.
