Cucumber and Seaweed Cold Soup
Refreshing and Sweet & Sour Cucumber Seaweed Cold Soup
When you’re craving a refreshing cold soup, this easy-to-make Cucumber and Seaweed Cold Soup is perfect. It uses fresh ingredients to bring out natural flavors, making it simple for anyone to prepare. The harmonious blend of sweet and sour broth, crisp cucumber, and tender seaweed will surely stimulate your appetite.
Main Ingredients
- 1 handful dried seaweed (approx. 10g)
- 1 cucumber
- 1/4 onion
Soup Seasoning
- 600ml cold water
- 1 Tbsp salt (adjust to taste)
- 4 Tbsp sugar
- 6 Tbsp vinegar
- A pinch of toasted sesame seeds
Optional Ingredient (Spicy Flavor)
- 1 Cheongyang chili pepper (or other spicy chili)
- 600ml cold water
- 1 Tbsp salt (adjust to taste)
- 4 Tbsp sugar
- 6 Tbsp vinegar
- A pinch of toasted sesame seeds
Optional Ingredient (Spicy Flavor)
- 1 Cheongyang chili pepper (or other spicy chili)
Cooking Instructions
Step 1
First, prepare the fresh ingredients that will be the stars of today’s dish. If you enjoy a spicy kick, have a Cheongyang chili pepper ready as well.
Step 2
Soak the dried seaweed in cold water for about 10-15 minutes until fully rehydrated. Rinse the rehydrated seaweed thoroughly by rubbing it with your hands to remove any impurities. Then, cut it into bite-sized pieces (about 3-5cm). Cutting it too long can make it difficult to eat.
Step 3
It’s important to wash the cucumber thoroughly. Use coarse salt or baking soda to scrub the skin clean. To prevent any bitterness from affecting the soup’s taste, it’s a good idea to gently scrape off the bumpy ridges with the back of your knife. You can peel it or leave the skin on, then slice it into thin julienne strips.
Step 4
Peel and thinly julienne the onion. Soaking the julienned onion in cold water for about 5 minutes will remove its pungent flavor, making the soup much cleaner. Squeeze out any excess water from the onion before use. If using a Cheongyang chili pepper, remove the seeds and mince it finely or slice it thinly.
Step 5
Now, let’s make the delicious cold soup base. Pour 600ml of cold water into a pot or bowl. Add 1 Tbsp salt, 4 Tbsp sugar, and 6 Tbsp vinegar. (Using soy sauce can add more umami. Adjust the amount of salt or soy sauce according to your preference.) Stir well with a spatula or spoon until all the seasonings are completely dissolved in the water.
Step 6
Add the julienned cucumber and the squeezed onion to the prepared cold soup base. Mix gently; this completes the basic cold soup base.
Step 7
Ready to enjoy this delicious soup? Transfer the prepared cucumber and seaweed cold soup to serving bowls. It’s best to add the seaweed just before serving rather than mixing it into the soup base beforehand to maintain its best texture. Add a few ice cubes for an extra refreshing chill. Finally, sprinkle with toasted sesame seeds and, if you like it spicy, top with the minced Cheongyang chili pepper. Your refreshing and sweet & sour Cucumber and Seaweed Cold Soup is ready!
Step 8
[Related Recipe] Check out this recipe for rich and flavorful Beef and Seaweed Soup! @6944524 
