How to make chilled cucumber and wakame seaweed soup

Flavor and Characteristics

This cold cucumber and seaweed soup is characterized by its refreshing taste. The dashi made from kombu and dried sardines gives it a rich flavor, making it a perfect dish for hot days.

Ingredients

• Water: 5 cups
• Kombu (kelp): 10 cm square
• Dried sardines: 5 pieces
• Dried wakame seaweed: appropriate amount
• Cucumber: 1
• Vinegar: 3 tbsp
• Sugar: 2 tbsp
• Light soy sauce: 1 tbsp
• Grated garlic: 0.3 tsp
• Chili powder: 0.3 tsp
• Sesame seeds: 0.3 tsp
• Salt: a pinch
• Ice: appropriate amount

Instructions

1. Put water, kombu, and dried sardines in a pot and heat.

2. Remove the kombu just before boiling, then remove the dried sardines 5 minutes later.

3. Rehydrate the dried wakame in water, then soak in hot water and rinse with cold water.

4. Julienne the cucumber.

5. Combine the cucumber and wakame with vinegar, sugar, light soy sauce, grated garlic, chili powder, and sesame seeds, then season with salt.

6. Pour in the chilled dashi made from dried sardines, add ice, and it's done.

Sauce Ingredients

• Vinegar: 3 tbsp
• Sugar: 2 tbsp
• Light soy sauce: 1 tbsp
• Grated garlic: 0.3 tsp
• Chili powder: 0.3 tsp
• Sesame seeds: 0.3 tsp
• Salt: a pinch