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–+ servings
Cold Cucumber and Seaweed Soup – vegetarian recipe
Stav Kogan

Cold Cucumber and Seaweed Soup

A refreshing cold cucumber and seaweed soup inspired by Japanese and Korean cuisine. Crisp cucumber 'noodles' and tender wakame swim in a chilled, savory-sweet dashi broth, making it the perfect light meal or starter for a hot summer day.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 185
Ingredients Method Nutrition

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 / 0.88 oz) 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 / 0.32 oz) toasted sesame seeds
  • Shichimi Togarashi (Japanese Seven-Spice Mix) or red pepper flakes, to taste
  • 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 (480 ml) of cubed silken tofu. For extra crunch and a peppery bite, add shredded daikon or thinly sliced red radish.

Method
 

  1. In a small mixing bowl, combine the chilled kombu dashi, soy sauce, mirin, and brown sugar.
  2. Whisk until the sugar is completely dissolved.
  3. Set the soup base aside in the refrigerator to stay cold.
  4. Place the dried wakame in a bowl and cover with cold water.
  5. Let it soak for 5-10 minutes, or until it has softened and expanded.
  6. Drain thoroughly.
  7. 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.
  8. 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.
  9. Just before serving, drizzle each portion with a tablespoon of toasted sesame oil.
  10. Garnish generously with sliced scallions, toasted sesame seeds, and a sprinkle of Japanese Seven-Spice Mix.
  11. Pour the chilled soup base over the at the table for a beautiful presentation.
  12. 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.

Nutrition

Calories: 185kcalCarbohydrates: 15gProtein: 4gFat: 14g

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