Korean Cold Cucumber Soup Recipes
COLD CUCUMBER SOUP
This is one of those Korean soups that is perfect for a hot day. It is so tastey and refreshing. I'm allergic to onions (sad I know), but you can add chives on top or just leave it out. It's awesome! Very easy to make.
Provided by Chef Bach
Categories Vegetable
Time 10m
Yield 4 bowls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- I use English cucumbers because the skin doesn't have that waxy film on it, but you can just peel them to make it easy.
- Julliene the cucumbers. Sometimes I just slice them. You want to get the cucumber flavor into the soup, so it's really just preference.
- In a large serving bowl, mix together the chicken broth, water, cider vinegar (I use apple cider vinegar), low sodium soy sauce, sesame oil, sugar(stevia) and pepper. Stir in the cucumber. Chill well in the fridge for a couple of hours.
- Just before serving, stir some ice cubes and sesame seeds into the soup. Taste the soup to correct the seasonings. It should be pleasantly tart and slightly salty, with a hint of sesame. If the flavorings seem too strong, then dilute with additional water, but keep in mind that the ice cubes will thin down the flavors as they melt.
- Carb friendly.
Nutrition Facts : Calories 94, Fat 4.3, SaturatedFat 0.7, Sodium 921.1, Carbohydrate 9.5, Fiber 1, Sugar 4.8, Protein 4.3
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