Refreshing Cucumber Seaweed Cold Soup: A Summer Delight
Beat the heat with this invigorating and tangy Cucumber Seaweed Cold Soup!
On sweltering summer days, nothing beats a refreshing and slightly spicy cold soup. This Cucumber Seaweed Cold Soup was born from a craving for just that! The delightful chewiness of seaweed paired with the crispness of cucumber creates a perfect harmony, and the sweet and sour broth will make you forget all about the heat. It’s made with simple ingredients, making it easy for anyone to prepare. A highly recommended dish for the summer!
Main Ingredients- 1/2 Onion
- 2/3 Cucumber
- 3-4 strands Dried Seaweed (approx. 10g)
- 1 Red Chili Pepper
- 1 Cheongyang Chili Pepper (Korean chili)
Seasoning & Broth- 2 Tbsp Soy Sauce for soup or seasoned soy sauce
- 2 Tbsp Minced Garlic
- 1.5 Tbsp Coarse Salt (adjust to taste)
- 2 Tbsp Vinegar
- 1 cup Ice (approx. 200g)
- 3 cups Cold Water (approx. 600ml)
- 2 Tbsp Soy Sauce for soup or seasoned soy sauce
- 2 Tbsp Minced Garlic
- 1.5 Tbsp Coarse Salt (adjust to taste)
- 2 Tbsp Vinegar
- 1 cup Ice (approx. 200g)
- 3 cups Cold Water (approx. 600ml)
Cooking Instructions
Step 1
First, peel and rinse half an onion under running water. Thinly slice it into julienne strips; this allows the onion’s sweetness to infuse well into the broth and provides a pleasant texture. Soak the julienned onion in cold water briefly to remove its pungency, then drain.
Step 2
Wash 2/3 of a cucumber thoroughly and trim the ends. Cut it in half, optionally scoop out the seeds, and then slice it thinly into half-moons or julienne strips. Avoid slicing it too thinly to maintain its crisp texture.
Step 3
Remove the stems from the red chili pepper and the Cheongyang chili pepper, and carefully scoop out the seeds. Removing the seeds will reduce the spiciness and create a cleaner flavor. If you enjoy a spicier kick, you can leave some seeds in the Cheongyang chili.
Step 4
Finely mince one deseeded red chili pepper. Adding minced chili provides a subtle spicy flavor and aroma to the soup, enhancing its overall taste profile.
Step 5
Finely mince one Cheongyang chili pepper as well. If you prefer more heat, you can increase the amount of Cheongyang chili or use only Cheongyang chilies instead of the red one. These minced chilies will deepen the flavor of the broth.
Step 6
Soak 3-4 strands of dried seaweed in cold water for about 10 minutes until it’s fully rehydrated. Once softened, rinse it thoroughly under clean water to remove any impurities. Squeeze out excess water and cut it into bite-sized pieces, about 3-4 cm long. Cutting it into manageable lengths makes it easier to eat.
Step 7
Now, prepare a large bowl to combine all the ingredients. Add the drained julienned onion, sliced cucumber, rehydrated and cut seaweed, minced red chili, and minced Cheongyang chili. Arranging them aesthetically can also enhance the presentation.
Step 8
It’s time to add the seasonings. Stir in 1.5 tablespoons of coarse salt. Salt is the base for seasoning, so adjust the amount according to the quantity of ingredients and your personal preference. Dissolving the salt first before adding other seasonings helps it mix evenly.
Step 9
Add 2 tablespoons of minced garlic. The pungent aroma and flavor of garlic add a refreshing element to the cold soup. Be mindful not to add too much garlic, as it can overpower the other flavors.
Step 10
Pour in 2 tablespoons of vinegar for a tangy and refreshing taste. Vinegar is a key ingredient that provides the soup’s characteristic sourness. Feel free to add a little more if you prefer a stronger sour note.
Step 11
Add 2 tablespoons of soy sauce for soup or seasoned soy sauce. Using fish sauce instead of soy sauce can add more umami. Soy sauce contributes to the broth’s color and savory depth, so use it in moderation.
Step 12
To maximize the coolness, add 1 cup (approx. 200g) of ice. The ice not only keeps the soup refreshingly cold but also dilutes the broth slightly, resulting in a smoother taste.
Step 13
Finally, pour in 3 cups (approx. 600ml) of cold water. You can adjust the amount of water based on the quantity of ingredients and ice. If the broth seems insufficient, add a little more cold water.
Step 14
Gently stir everything together with a spatula or ladle until all ingredients and seasonings are well combined. Ensure the seasonings are evenly distributed. A sprinkle of toasted sesame seeds can add a nutty aroma, if desired.
Step 15
Your refreshing, tangy, and deliciously cool Cucumber Seaweed Cold Soup is ready! Enjoy this delightful soup that will help you beat the summer heat. It’s also a satisfying meal when served with rice.
