Cold Cucumber Soup
Cucumber soup made with konbu-kelp dashi broth. Enjoy the texture of thinly sliced cucumber.
Photographed by TERUO UKITA
Calorie count is per serving
Does not include time need to prepare the konbu water, or the time for chilling.
Ingredients (Serves 2)
- 1 cucumber (100 g)
- 1 myoga
- 3 shiso leaves
- 1 konbu kelp (10 cm square piece)
- 400 ml water
- 1 1/2 tbsp rice vinegar
- 1 tbsp sugar
- 2 tsp usukuchi soy sauce
- White sesame seed, as needed
- 1/3 tsp salt
Cut the myoga and shiso into thin shreds. Soak in water for several minutes to remove the bite, then drain and squeeze out excess moisture. Cut the cucumber into thin shreds and place in a bowl along with the myoga and shiso. Sprinkle in 1/3 teaspoon of salt and lightly toss. Set aside for 3 minutes and then pour into a strainer to drain.
Remove the konbu from the konbu water. Pour into a bowl along with [A], and chill until serving.
Konbu water: Water infused with konbu as a result of soaking for over 3 hours in the fridge.
Place the cucumber mixture in individual soup bowls and cover with chilled soup. Sprinkle with white sesame seed.