Chilled Seaweed and Cucumber Soup recipe - ingredients, nutrition and when to eat it
This refreshing summer soup is served cold, with seaweed and cucumber in a tangy broth.
This refreshing summer soup is served cold, with seaweed and cucumber in a tangy broth. It is perfect for a light lunch or as a side dish with dinner on a hot day.
Soups & stews · 10 minutes to cook
Nutrition (per 430g serving): 65.7 kcal · protein 2.5g · carbohydrate 13.3g · fat 1g · sodium 671.2mg
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, do not squeeze it too hard or the broth may taste bland.
Tips: Adjust the vinegar and sugar to suit the vinegar's acidity and the cucumber's moisture.
Tips: Adding ice just before serving helps keep the broth from becoming too diluted.
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Ingredients (1 serving)
- Dried wakame — 5 g
- Cucumber — 0.5 pc
- Water — 250 ml
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 2 tsp
- Toasted sesame seeds — 0.5 tsp
- Green onion — 5 g
- Ice — 60 g