Chilled Cucumber and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This chilled soup combines cucumber and seaweed in a tangy broth. Crisp cucumber and tender seaweed pair with a bright splash of vinegar, making it a…
This chilled soup combines cucumber and seaweed in a tangy broth. Crisp cucumber and tender seaweed pair with a bright splash of vinegar, making it a refreshing side for a light lunch or dinner on a hot day.
Soups & stews · 15 minutes to cook
Nutrition (per 398g serving): 36.4 kcal · protein 2.3g · carbohydrate 6.4g · fat 0.7g · sodium 710.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After soaking the seaweed, gently squeeze out the excess water so it doesn’t dilute the broth.
Tips: Taste and adjust the seasoning after chilling the soup in the refrigerator; it’s easier to judge the flavor when it’s cold.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Dried seaweed — 2 g
- Water — 1 cup
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Ice — 0.5 cup