Crisp and Refreshing Cucumber Seaweed Cold Soup
Crisp and Refreshing Cucumber Seaweed Cold Soup
Summer Delight! The Perfect Recipe for Tangy and Refreshing Cucumber Seaweed Cold Soup
Tired of the same old seaweed soup? When your appetite is low or you’re feeling the summer heat, transform your meal with this tangy and cool cucumber seaweed cold soup for a healthy and refreshing change! It’s a perfect choice that’s simple yet captures both great taste and nutrition.
Main Ingredients- 2 cucumbers
- 1 handful dried seaweed (approx. 5g, about 350g when rehydrated)
- 3 stalks green onions (optional)
Broth and Seasoning Ingredients- 2 pieces dried kelp (10cm x 10cm)
- 6 cups water (approx. 1.2L)
- 1 Tbsp soy sauce for soup
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 Tbsp salt (adjust to taste)
- 2-3 Tbsp vinegar
- 1 Tbsp plum extract
- 1 tsp soy sauce
- 2 pieces dried kelp (10cm x 10cm)
- 6 cups water (approx. 1.2L)
- 1 Tbsp soy sauce for soup
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1 Tbsp salt (adjust to taste)
- 2-3 Tbsp vinegar
- 1 Tbsp plum extract
- 1 tsp soy sauce
Cooking Instructions
Step 1
First, let’s make the broth for a cool and deep flavor. Add the kelp and 6 cups of water to a pot. Once it starts boiling, remove the kelp and continue to boil for another 10 minutes. Rehydrate the dried seaweed by soaking it in cold water for about 10 minutes. Then, wash it thoroughly by rubbing it with your hands until it’s no longer slimy and rinse well. This process removes the slimy component of the seaweed, resulting in a cleaner taste. Once the broth has boiled, let it cool completely, then place it in the refrigerator to chill for at least 30 minutes.
Step 2
Now, it’s time to prepare the ingredients. Wash the cucumbers thoroughly; you can peel them or use them with the skin on. Slice them thinly into half-moon shapes or matchsticks. Cut the rehydrated seaweed into bite-sized pieces, about 2cm wide. Finely chop the green onions to add a fragrant touch (you can omit them if you don’t have any).
Step 3
In a large bowl, combine the prepared cucumbers, rehydrated seaweed, and green onions. Add 1 Tbsp soy sauce for soup, 1 tsp sesame oil, and 1 tsp toasted sesame seeds to enhance the flavor. Gently mix the ingredients together, being careful not to break them.
Step 4
Pour the chilled broth you prepared earlier into the bowl with the vegetables. Season to your taste with 1 Tbsp salt, 2-3 Tbsp vinegar, 1 Tbsp plum extract, and 1 tsp soy sauce. If you prefer a tangier and sweeter taste, increase the amounts of vinegar and plum extract. Mix everything well, and your crisp and refreshing cucumber seaweed cold soup is ready!
Step 5
On a hot summer day, or whenever your appetite is lacking, enjoy a special meal with this cool and refreshing cucumber seaweed cold soup! It’s also delicious served with warm rice or cold noodles. I’ll be back with more tasty recipes soon. See you soon! ♥
