Cucumber Seaweed Soup Recipes
CUCUMBER SEAWEED SOUP
The only thing this has in common with the familiar European-style cucumber soups is the cucumber. Otherwise the ingredients-from the dashi to the soy sauce-are strictly Asian. This sublimely refreshing soup can be served hot or cold. When chilled, it's especially good with a few pieces of shrimp added to each bowl.
Yield makes 4 servings
Number Of Ingredients 7
Steps:
- Put the dashi in a medium saucepan and bring almost to a boil, then lower the heat so the mixture is steaming but not bubbling. Add the tofu and heat through, about 5 minutes. Stir in the soy sauce, mirin, salt, and pepper; taste and adjust the seasoning.
- Toast the nori by either holding it over a flame for a few seconds per side or drying it in a 300°F oven for about 10 minutes. Crumble the nori and divide it and the cucumber slices among 4 soup bowls. Ladle the hot soup over them and serve immediately. Alternatively, refrigerate the soup and serve it cold, garnished with the cucumber and nori.
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