Refreshing Lemon Water Cucumber Soup & Cold Noodles Broth Cucumber Soup
How to Make Delicious Cucumber Soup with Lemon Water (and a Cold Noodles Broth Version!) by Kim Jin-ok
Hello everyone! If you’re craving a cool and refreshing soup this summer, cucumber soup is always a great choice, right? But have you ever tried making it with lemon water? Using lemon water, which is good for your health, will make it incredibly refreshing – it’ll feel like it touches the sky! It’s truly invigorating. And for those who don’t have lemon water readily available, I’ll also share a recipe using cold noodles broth! Get ready for a revitalizing taste experience.
🌟 Lemon Water Cucumber Soup Ingredients 🌟- 1 Korean cucumber (preferably ‘Cheong-oi’ for less bitterness)
- 700ml Lemon Water (homemade or store-bought)
- 1/4 Onion (thinly julienned)
- 2-3 Korean Green Chilies (adjust to your spice preference)
- 1/2 Tbsp Minced Garlic
- 3-4 Tbsp Vinegar (adjust based on the tartness of your lemon water)
- 1 Tbsp Soup Soy Sauce (for umami)
- 1 Tbsp Plum Extract (or use sugar if unavailable)
- 2 Tbsp White Sugar
- 1/2 – 2/3 Tbsp Sea Salt (adjust to taste)
- 1 Tbsp Sesame Seeds (for nutty aroma)
❄️ Cold Noodles Broth Cucumber Soup Ingredients ❄️- 1 Korean cucumber (‘Cheong-oi’ variety, washed)
- 300ml Store-bought Cold Noodles Broth
- 400ml Water
- 1/4 Onion (thinly julienned)
- 2-3 Korean Green Chilies (finely chopped)
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Vinegar
- 1.5 Tbsp White Sugar
- 1/2 Tbsp Sea Salt
- 1 Tbsp Sesame Seeds
- 1 Korean cucumber (‘Cheong-oi’ variety, washed)
- 300ml Store-bought Cold Noodles Broth
- 400ml Water
- 1/4 Onion (thinly julienned)
- 2-3 Korean Green Chilies (finely chopped)
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Vinegar
- 1.5 Tbsp White Sugar
- 1/2 Tbsp Sea Salt
- 1 Tbsp Sesame Seeds
Cooking Instructions
Step 1
First, wash the Korean cucumber thoroughly and then julienne it thinly. During the peak of summer, ‘Cheong-oi’ cucumbers tend to be less bitter than ‘Baek-oi’ cucumbers, making them a better choice for this dish.
Step 2
Next, finely julienne the quarter onion. Finely chop the 2-3 Korean green chilies. If you enjoy a bit more heat, feel free to add more chilies.
Step 3
Now, let’s make the Lemon Water Cucumber Soup! In a bowl, pour in 700ml of lemon water. Add 1/2 Tbsp of minced garlic, 3-4 Tbsp of vinegar (adjust this based on how tart your lemon water is), 1 Tbsp of soup soy sauce for a savory depth, 1 Tbsp of plum extract (you can substitute this with sugar), 2 Tbsp of white sugar, and 1/2 to 2/3 Tbsp of sea salt. Stir everything until the salt and sugar are dissolved. Then, add the prepared julienned cucumber, onion, and chopped green chilies. Mix well. Finally, sprinkle in 1 Tbsp of sesame seeds for a wonderful nutty fragrance. Taste the soup and adjust the seasoning with more salt or sugar if needed, according to your preference. Just before serving, add plenty of ice cubes for an incredibly refreshing experience!
Step 4
This is the simpler version using cold noodles broth instead of lemon water. In a bowl, combine 300ml of store-bought cold noodles broth with 400ml of water. Add 1/2 Tbsp of minced garlic, 4 Tbsp of vinegar, about 1.5 Tbsp of sugar, and 1/2 Tbsp of sea salt. Stir well to combine. Now, add the prepared julienned cucumber, onion, and chopped green chilies. Mix everything together and finish with 1 Tbsp of sesame seeds. It’s important to taste and adjust the seasoning to your liking, as cold noodles broth already has its own saltiness. Just like the first recipe, add ice cubes right before serving for maximum refreshment.
