Chilled Eggplant Soup recipe - ingredients, nutrition and when to eat it
Eggplant and cucumber are served cold in a tangy broth, making a refreshing summer side dish and soup.
Eggplant and cucumber are served cold in a tangy broth, making a refreshing summer side dish and soup. It is great with rice on hot days or whenever you want something light and appetizing.
Vegetables · 15 minutes to cook
Nutrition (per 449g serving): 68.2 kcal · protein 3.8g · carbohydrate 13.1g · fat 0.9g · sodium 1202.1mg
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: Do not steam the eggplant too long, or it will become mushy. Remove it when a chopstick slides in smoothly.
Tips: Adjust the vinegar and sugar little by little to taste. If adding ice, season the broth slightly more strongly.
Tips: Do not rinse the steamed eggplant in water, so its flavor does not become diluted.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cucumber — 0.5 pc
- Water — 180 ml
- Vinegar — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Ice — 4 pc