When the summer heat is relentless, the last thing I want is a hot, heavy meal. Enter this incredibly refreshing Cold Cucumber and Seaweed Soup, a dish inspired by the brilliant simplicity of Japanese and Korean cuisine. It’s a lifesaver on scorching days! Crisp, noodle-like strands of cucumber and tender wakame swim in a chilled, savory-sweet dashi broth. Each spoonful is a burst of cool, umami-rich flavor, finished with nutty sesame and a hint of spice. It’s the perfect elegant starter for a summer dinner party or a light, revitalizing lunch all on its own.
Ingredients
• 2 cups / 480 ml Kombu Dashi, chilled
• 1/3 cup / 80 ml soy sauce, or to taste
• 2 tbsp / 30 ml mirin
• 2 tbsp / 25 g light or dark brown sugar
• 2 medium cucumbers, peeled and seeded
• 3 oz / 85 g dried wakame seaweed
• 1/4 cup / 60 ml toasted sesame oil
• 2 scallions, thinly sliced
• 1 tbsp / 9 g toasted sesame seeds
• Shichimi Togarashi (Japanese Seven-Spice Mix) or red pepper flakes, to taste
Instructions
1. In a small mixing bowl, combine the chilled kombu dashi, soy sauce, mirin, and brown sugar. Whisk until the sugar is completely dissolved. Set the soup base aside in the refrigerator to stay cold.
2. Place the dried wakame in a bowl and cover with cold water. Let it soak for 5-10 minutes, or until it has softened and expanded. Drain thoroughly.
3. Slice the peeled and seeded cucumbers lengthwise as thinly as possible to create long, noodle-like strands. For the best texture, you can toss the cucumber slices with a pinch of salt, let them drain in a colander for 15 minutes, then rinse and gently squeeze dry.
4. To serve, divide the rehydrated wakame among four individual serving bowls. Artfully arrange the cucumber ‘noodles’ on top of the seaweed, twisting them into little nests if you like.
5. Just before serving, drizzle each portion with a tablespoon of toasted sesame oil. Garnish generously with sliced scallions, toasted sesame seeds, and a sprinkle of Japanese Seven-Spice Mix.
6. Pour the chilled soup base over the at the table for a beautiful presentation.
Nutritional Information
• Approximate values per serving.
• Calories: 185 kcal
• Protein: 4g
• Carbohydrates: 15g
• Fat: 14g
• Sodium: 980mg
Pro Tips
• for the Best Soup
• For extra-crisp cucumber ‘noodles’, toss the slices with a pinch of salt and let them drain in a colander for 15-20 minutes. Rinse and gently squeeze out excess water before using.
• Make the broth ahead of time and chill it thoroughly in the refrigerator for at least an hour. The colder the soup, the more refreshing it will be.
• Easily make this a more substantial meal by adding 1 1/2 cups of cubed silken tofu. For extra crunch and a peppery bite, add shredded daikon or thinly sliced red radish.
• Don’t over-soak the wakame! It only needs about 5-10 minutes in cold water to rehydrate. It should be tender but still have a slight, pleasant chew.
FAQ
Q: Is this cold cucumber soup recipe vegan
A: Yes, this recipe is naturally vegan. The soup base uses kombu dashi, which is a seaweed-based broth, not fish-based. All other ingredients like soy sauce, mirin, and wakame are plant-based. For strict vegans, you may want to ensure your brown sugar is certified as bone-char free.
Q: How can I add more protein to this vegetarian soup
A: To make this a more substantial and protein-rich meal, add 1 1/2 cups of cubed silken tofu as suggested in the pro-tips. Chilled, shelled edamame is another excellent vegetarian protein source that complements the flavors perfectly.
Q: What is kombu dashi and is it always vegetarian
A: Kombu dashi is a fundamental Japanese soup stock made by steeping dried kombu (kelp) in water. Unlike other common dashi varieties that use bonito flakes (fish), pure kombu dashi is 100% plant-based, making it a perfect umami-rich base for vegetarian and vegan dishes.
Q: How should I store leftovers of this seaweed soup
A: For the best texture, store the chilled soup base separately from the prepared cucumber and wakame. The broth will keep in an airtight container in the refrigerator for up to 3 days. The cucumber and wakame are best enjoyed fresh but can be stored separately for up to 24 hours.
