Fragrant Perilla Leaf and Seaweed Cold Soup Recipe
A Special Summer Delight: Perilla Leaf and Seaweed Cold Soup, Replacing Cucumber with Perilla Leaves!
Enjoy a special twist on the classic refreshing summer dish, seaweed cold soup, by substituting cucumber with aromatic perilla leaves! These commonly available leaves will elevate the soup’s flavor profile. The subtle fragrance of perilla leaves combined with the tender texture of seaweed creates a wonderfully appetizing cold soup. Perfect for a hot summer day, this easy-to-make dish is a delightful treat for the whole family.
Cold Soup Ingredients
- 10 grams dried seaweed
- 450 milliliters water (or cold water)
- 3 tablespoons vinegar (adjust to taste)
- 2 tablespoons plum extract (for sweetness and umami)
- 1/2 teaspoon minced garlic (or 1 teaspoon garlic salt)
- 1 teaspoon sugar (for sweetness adjustment)
- 1/2 medium tomato (or 1/2 small tomato, cherry tomatoes recommended)
- 5-6 fresh perilla leaves
Cooking Instructions
Step 1
First, lightly rinse the dried seaweed under cold water to remove any impurities. Then, soak the rinsed seaweed in fresh water until fully rehydrated. Since the soaking water will be used as the soup base, it’s crucial to rinse the seaweed thoroughly. Let it soak for about 10-15 minutes until it’s nicely plump.
Step 2
Once the seaweed is fully hydrated, gently squeeze out excess water. Now it’s time to season the soup! Use the water the seaweed was soaked in as your base. Add vinegar, plum extract, minced garlic (or garlic salt), and sugar. Mix well. It’s best to season the soup slightly stronger than usual, keeping in mind that ice will be added later. Feel free to adjust the ingredient ratios to your preference.
Step 3
Cut the rehydrated seaweed into bite-sized pieces using scissors. Aim for about 3-4 cm in length, as longer strands can be awkward to eat. Next, prepare the tomato: remove the seeds and thinly slice it into strips or cut into quarters. The tomato adds a lovely color and a refreshing tang to the soup.
Step 4
Now, let’s prepare the star ingredient of this cold soup: the perilla leaves. Wash the fresh perilla leaves thoroughly and pat them dry. Roll them up tightly and thinly slice them into fine shreds. The unique, fragrant aroma of perilla leaves will greatly enhance the soup’s flavor profile, making it even more delightful.
Step 5
Combine all the prepared ingredients into the seasoned soup base and mix gently. Ladle the cold soup into serving bowls. Generously add ice cubes for extra chill, and sprinkle with toasted sesame seeds if desired. Your fragrant perilla leaf and seaweed cold soup is now ready to be enjoyed! Serve it chilled for a perfect antidote to the summer heat.
