Super Simple Cold Seaweed Soup with Saempyo Cold Broth
Super Simple Cold Seaweed Soup with Saempyo Cold Broth
#EasyMeal #QuickSeaweedSoup #ColdBrothRecipe #NoCookingRequired
As May brings unseasonably hot summer days, the thought of a hot soup might be unappealing. While considering cucumber or seaweed cold soup, we realized we had no cucumbers! So, we opted for this incredibly simple seaweed cold soup using Saempyo’s ready-made cold broth. No cooking is involved! With just the cold broth, water, minced garlic, and some chopped chili and scallions, a refreshing bowl of cold seaweed soup is ready. Enjoy this effortless and delicious summer treat!
Ingredients- 1 bundle dried seaweed (approx. 10-15g)
- 2 packs Saempyo Cold Broth (for salads/cold soups) (total 1L)
- 1/2 red chili pepper (for garnish and flavor)
- 1/2 Korean green chili pepper (for a spicy kick)
- 1 tsp minced garlic
- 1 tsp chopped scallions (optional)
- 500ml cold water (for thinning)
Cooking Instructions
Step 1
First, prepare the dried seaweed. Soak it in cold water for about 20 minutes until it’s fully rehydrated and soft. Once rehydrated, rinse the seaweed 2-3 times under cold running water to remove any excess saltiness and then gently squeeze out the excess water. This step is crucial for a clean taste.
Step 2
Once the water is squeezed out, cut the rehydrated seaweed into bite-sized pieces, about 2-3 cm wide. Cutting it into manageable lengths will make it easier to eat. Place the cut seaweed directly into the serving bowl where you’ll make the cold soup.
Step 3
Add 1 teaspoon of minced garlic and 1 teaspoon of chopped scallions to the bowl with the seaweed. While optional, these add a subtle pungency and depth of flavor. Finely chop the red chili and Korean green chili peppers (seeds removed if desired) and add them for a pop of color and a pleasant spicy note.
Step 4
Now it’s time to add the delicious broth. Pour in 2 packs (total 1L) of Saempyo Cold Broth over the seaweed. Since the broth can be quite concentrated on its own, add 500ml of cold water to adjust the consistency to your liking. Feel free to add a splash of vinegar or a dash of mustard for extra tanginess, according to your preference. For an extra refreshing touch, add some ice cubes before serving.
Step 5
Simply mix everything together, and your super simple seaweed cold soup made with Saempyo cold broth is ready! The colorful red and green chilies not only make the soup visually appealing but also infuse a gentle heat as they steep. This hassle-free yet flavorful dish is a perfect summer delight. Enjoy its refreshing taste!
Step 6
When rehydrating the dried seaweed, be careful not to soak it for more than 20 minutes, as it can become too mushy. Rinsing the rehydrated seaweed multiple times under cold water is important to remove saltiness and the slimy texture. Ensuring the water is well-drained will prevent the soup from becoming too diluted and maintain its delicious flavor.
