Chilled Cucumber and Seaweed Soup recipe - ingredients, nutrition and when to eat it
This is a chilled summer soup with cucumber and seaweed in a tangy vinegar dressing.
This is a chilled summer soup with cucumber and seaweed in a tangy vinegar dressing. Crisp cucumber, ocean-scented seaweed, and a refreshing broth make it a lovely side for lunch or dinner on a hot day.
Vegetables · 10 minutes to cook
Nutrition (per 393g serving): 34.8 kcal · protein 2.6g · carbohydrate 6.4g · fat 0.7g · sodium 213.6mg
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: Add the seaweed just before serving to preserve its crisp aroma.
Tips: Add the soy sauce and vinegar a little at a time, adjusting to taste.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Roasted Seaweed (Gim) — 1 sheet
- Vinegar — 1 Tbsp
- Soy Sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Whole Sesame Seeds — 0.5 tsp
- Cold Water — 1 cup
- Ice — 0.5 cup