Refreshing Cucumber and Seaweed Cold Soup (Oi Miyeok Naengguk)
Cool and Delicious! Refreshing Cucumber and Seaweed Cold Soup with a Savory Kick
As the weather gets warmer, nothing beats a refreshing cold soup! This cucumber and seaweed cold soup is packed with a delightful sweet and sour taste, enhanced with a savory depth. We’ve added cherry tomatoes to boost the soup’s umami flavor and vibrant color. While red chili peppers or carrots can also add color, we highly recommend trying it with cherry tomatoes for a wonderful taste and texture. It’s a perfect match! ^^
Soup Ingredients- 100g soaked dried seaweed (miyeok)
- 1 cucumber
- 1/2 onion
- 5-7 cherry tomatoes
- A little toasted sesame seeds
- A little ice
Broth Ingredients- 5 cups kelp broth (or water)
- 2 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 3-4 Tbsp vinegar
- 2 Tbsp sugar
- 2 Tbsp plum extract (maesil cheong)
- A little salt (to adjust seasoning)
- 5 cups kelp broth (or water)
- 2 Tbsp fish sauce (myeolchi aekjeot)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 3-4 Tbsp vinegar
- 2 Tbsp sugar
- 2 Tbsp plum extract (maesil cheong)
- A little salt (to adjust seasoning)
Cooking Instructions
Step 1
Prepare all the ingredients for the cold soup. Soak the dried seaweed in water, rinse it thoroughly, and squeeze out any excess moisture. Wash the cucumber and onion.
Step 2
Thinly slice the cucumber into half-moons or julienne it. Finely julienne the onion to a similar thickness as the cucumber. Wash the cherry tomatoes, remove their stems, and slice them into quarters or halves for easy eating.
Step 3
Now, let’s make the delicious cold soup broth. In a large bowl or pot, combine 5 cups of kelp broth (or water). Add 2 Tbsp fish sauce, 1 Tbsp soup soy sauce, 3-4 Tbsp vinegar, 2 Tbsp sugar, and 2 Tbsp plum extract. Stir well until everything is dissolved. Adjust the vinegar and sugar to your preferred level of sourness and sweetness. Taste and add a pinch of salt if needed to perfectly balance the flavors. Your refreshing cold soup broth is ready!
Step 4
Add all the prepared ingredients to the chilled soup broth and gently mix them together. Combine the squeezed seaweed, julienned cucumber, julienned onion, and sliced cherry tomatoes. Stir gently to allow the flavors to meld together.
Step 5
Ladle the finished cucumber and seaweed cold soup into serving bowls. Sprinkle a generous amount of toasted sesame seeds over the top for a nutty aroma and flavor. If you like it extra cold, add plenty of ice cubes before serving. Enjoy this delightful sweet, sour, and savory cold soup to beat the heat!
