Nagoya-style Chilled Soup

Ingredients

The Nagoya-style Chilled Soup is an adaptation of the original Latvian dish, Aukstā zupa. While Aukstā zupa is typically made with a combination of sour cream, kefir, and various vegetables, the Nagoya-style Chilled Soup incorporates Japanese flavors and ingredients. The Nagoya version uses a delicate broth made from dashi, a traditional Japanese stock, and includes seafood such as shrimp and crab. Additionally, the Nagoya-style Chilled Soup is served chilled, whereas Aukstā zupa is often served at room temperature. We alse have the original recipe for Aukstā zupa, so you can check it out.

• 4 cups (950ml) dashi stock 4 cups (950ml) dashi stock
• 1 cup (240ml) sake 1 cup (240ml) sake
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 1 cup (150g) crabmeat 1 cup (150g) crabmeat
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup (75g) snow peas, trimmed and blanched 1/2 cup (75g) snow peas, trimmed and blanched
• 1/4 cup (10g) fresh cilantro, chopped 1/4 cup (10g) fresh cilantro, chopped
• 1/4 cup (10g) green onions, thinly sliced 1/4 cup (10g) green onions, thinly sliced

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the dashi stock, sake, soy sauce, mirin, rice vinegar, and sugar to a boil. Reduce heat and simmer for 5 minutes.
2. 2.
   Add the shrimp to the pot and cook until they turn pink and are cooked through, about 2-3 minutes. Remove the shrimp from the pot and set aside.
3. 3.
   In a bowl, combine the crabmeat, cucumber, carrot, snow peas, cilantro, and green onions.
4. 4.
   Pour the hot broth over the crabmeat and vegetable mixture. Stir gently to combine.
5. 5.
   Cover the bowl and refrigerate for at least 2 hours, or until the soup is well chilled.
6. 6.
   To serve, divide the chilled soup into bowls and garnish with the cooked shrimp.
7. 7.
   Enjoy the refreshing flavors of Nagoya-style Chilled Soup!

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before cooking.
• Crabmeat — Use fresh or canned crabmeat, depending on availability and preference.
• Cucumber — Slice the cucumber thinly for a delicate texture in the soup.
• Snow peas — Blanch the snow peas in boiling water for a few seconds, then transfer them to an ice bath to retain their vibrant green color.
• Green onions — Slice the green onions thinly, including both the white and green parts, for added flavor.

Tips & Tricks

• For a spicier kick, add a small amount of grated ginger or a dash of chili oil to the soup.
• Adjust the sweetness and tanginess of the soup by adding more or less sugar and rice vinegar, according to your taste preferences.
• Serve the chilled soup in small bowls or cups as an appetizer or light lunch.
• Experiment with different seafood options such as scallops or thinly sliced white fish to add variety to the soup.
• Garnish the soup with a sprinkle of toasted sesame seeds for added flavor and texture.

Serving advice

Serve the Nagoya-style Chilled Soup as a refreshing starter or light meal. Accompany it with a side of steamed rice or a simple green salad for a well-rounded dining experience.

Presentation advice

Present the Nagoya-style Chilled Soup in elegant bowls or small glass cups to showcase its vibrant colors. Garnish each serving with a cooked shrimp on top and a sprinkle of fresh cilantro or green onions for an appealing visual presentation.