Chilled Seaweed Soup

Ingredients

• 30g (1 oz) dried seaweed 30g (1 oz) dried seaweed
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cucumber, julienned 1 cucumber, julienned
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• 1 teaspoon sesame seeds 1 teaspoon sesame seeds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 4g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Soak the dried seaweed in cold water for 10 minutes until it softens. Drain and rinse the seaweed.
2. 2.
   In a pot, bring the water to a boil. Add the seaweed and cook for 5 minutes.
3. 3.
   Remove the pot from heat and let the seaweed soup cool to room temperature.
4. 4.
   Once cooled, transfer the soup to the refrigerator and chill for at least 1 hour.
5. 5.
   In a small bowl, mix together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and sesame seeds to make the dressing.
6. 6.
   Before serving, add the cucumber and green onions to the chilled seaweed soup.
7. 7.
   Drizzle the dressing over the soup and gently mix to combine.
8. 8.
   Season with salt to taste.
9. 9.
   Serve the Chilled Seaweed Soup in individual bowls and enjoy!

Treat your ingredients with care...

• Seaweed — Make sure to soak the dried seaweed in cold water until it softens before using it in the recipe. This will ensure a pleasant texture in the soup.

Tips & Tricks

• For a spicier version, add a small amount of gochugaru (Korean red pepper flakes) to the dressing.
• Customize the soup by adding other vegetables such as radish or carrot.
• To save time, prepare the dressing in advance and keep it refrigerated until ready to use.
• Adjust the amount of vinegar and soy sauce according to your taste preferences.
• Garnish the soup with additional sesame seeds and sliced chili peppers for added flavor and visual appeal.

Serving advice

Serve the Chilled Seaweed Soup as a refreshing appetizer or a light main course. It pairs well with steamed rice and can be enjoyed on its own or as part of a Korean-inspired meal.

Presentation advice

Present the Chilled Seaweed Soup in individual bowls, garnished with a sprinkle of sesame seeds and a few cucumber slices on top. The vibrant green color of the soup will be visually appealing and inviting.