Cold Seaweed Soup recipe - ingredients, nutrition and when to eat it
Seaweed and cucumber in a tangy broth, served chilled for a refreshing summer soup. It goes well with a light lunch or as a side soup for dinner on a hot day.
Soups & stews · 15 minutes to cook
Nutrition (per 397g serving): 41.9 kcal · protein 1.8g · carbohydrate 8.2g · fat 0.7g · sodium 667.4mg
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: Rinse the soaked seaweed thoroughly so the broth stays clean and clear.
Tips: Adding lots of ice can dilute the seasoning, so it’s fine to make the broth slightly stronger at first.
Tips: Instead of adding a lot of vinegar at once, add it little by little at the end so you can adjust it to your taste.
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Ingredients (1 serving)
- Dried wakame — 3 g
- Cucumber — 0.5 pc
- Water — 250 ml
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Salt — 0.3 tsp
- Garlic — 0.5 clove
- Sesame seeds — 0.5 tsp
- Ice — 0.5 cup