Super Simple Seaweed and Cucumber Cold Soup with Naengmyeon Broth
How to Make Refreshing Seaweed and Cucumber Cold Soup Using Naengmyeon Broth
When you crave a delicious Seaweed and Cucumber Cold Soup but want a quick and easy method, using pre-made Naengmyeon broth is a fantastic shortcut for a flavorful result. This recipe makes it effortlessly enjoyable.
Main Ingredients- Dried seaweed, a handful (approx. 10g)
- 1 cucumber
- 1/2 onion (optional, thinly julienned)
Broth and Seasoning Ingredients- 1 pack commercial Naengmyeon broth (approx. 300g)
- 2 cups water (400ml)
- 3 Tbsp vinegar (45ml)
- 1 Tbsp sugar (15ml)
- Ice cubes, as needed
- 1 pack commercial Naengmyeon broth (approx. 300g)
- 2 cups water (400ml)
- 3 Tbsp vinegar (45ml)
- 1 Tbsp sugar (15ml)
- Ice cubes, as needed
Cooking Instructions
Step 1
First, let’s prepare the ingredients for our cold soup. Crisp cucumber and rehydrated seaweed are essential for a refreshing cold soup! If you enjoy the slightly pungent flavor of onion, thinly julienne it. You can also omit the onion if you prefer.
Step 2
If you’re using onion, slice it as thinly as possible. This helps to reduce its sharp flavor and makes it more pleasant in the cold soup. Thinly julienned onion will quickly mellow out when added directly to the cold soup, ensuring a delicious taste.
Step 3
Julienne the fresh cucumber into thin strips. Its crisp texture will add a wonderful coolness and crunch to the cold soup.
Step 4
Now, let’s rehydrate the seaweed. It’s convenient to cut the dried seaweed into bite-sized pieces with scissors before soaking. Add cold water to the cut seaweed and let it soak for about 5 minutes. Be careful not to soak it for too long, as it can become slimy.
Step 5
After soaking, rinse the seaweed in clean water 2-3 times to remove any debris. Squeeze out excess water thoroughly. You can trim it again with scissors for easier eating and better integration with the broth.
Step 6
Let’s make the refreshing cold soup base. In a bowl, combine 2 cups of water, 3 tablespoons of vinegar, and 1 tablespoon of sugar. Stir well. You can adjust the sweetness and sourness to your personal preference. For an even richer and more savory broth, add the entire pack of commercial Naengmyeon broth to this mixture and stir.
Step 7
Add the prepared julienned cucumber, onion (if using), and the rehydrated seaweed to the broth. Gently mix everything together. Finally, add plenty of ice cubes to make it extra cold. Your visually appealing and appetizing Seaweed and Cucumber Cold Soup is now ready!
Step 8
Enjoy your refreshing and tangy Seaweed and Cucumber Cold Soup! It’s perfect for eating with rice or as a delightful side dish for a simple meal.
