How to Make Korean Style Cold Cucumber Soup
30 kcal
/serving
5 min
Serves
4
Easy
Asian
Vegetarian
Gluten Free
Vegan
Ingredients
- 1 cucumber (180 g / 6.3 oz ), chilled and julienned (Lebanese cucumber or English cucumber works well.)
- 5 g dried seaweed (0.17 oz)
- 3 cups (720ml) water (, filtered & chilled)
- 1 tsp toasted sesame seeds
- fine sea salt (to taste (optional, I didn't use it.)
- 1 red chili (optional), thinly sliced)
- 1.333 Tbsp apple cider vinegar (or white vinegar)
- 1 Tbsp sugar (raw)
- 1/2 Tbsp soy sauce (regular)
- 1/2 tsp fine sea salt
- 1/4 tsp minced garlic
Preparation
Not specified
Cooking
- Soak the dried seaweed in some cold water until hydrated (5 to 10 mins).
- Drain and squeeze out the water from the seaweed.
- Set it aside.
- If your dried seaweed is not already cut into bite sized pieces, cut them now with scissors.
- I always buy pre-cut dried seaweed for convenience.
- Combine the seaweed and the seasoning sauce in a mixing bowl.
- Mix them well.
- Add the cucumber and water into the bowl.
- Stir well.
- Garnish with sesame seeds and red chili (optional).
- Serve cold.
- (Some people like adding ice blocks, but I don’t like adding them as it dilutes the soup and you will have to re-balance the taste later.
- If you use chilled water, you won’t need to balance the taste.) It can be stored in the fridge for a few days.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
30
Calories
0.9g
Protein
1% DV
6.2g
Carbs
2% DV
0.5g
Fat
1% DV
0.5g
Fiber
1% DV
4.5g
Sugars
572mg
Sodium
38% DV
| Diet Type | Low Fat |
| Health Labels | Low Fat Abs Vegan Vegetarian Pescatarian Dairy Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Lupine Free Mollusk Free Alcohol Free No Oil Added Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
