Cucumber Seaweed Soup

Name: Cucumber Seaweed Soup
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Korean
Ingredients: One 1½-pound block firm tofu, cut into ½-inch cubes; 1 tablespoon soy sauce; 1 tablespoon mirin or 1½ teaspoons honey; 1 tablespoon mirin or 1½ teaspoons honey; 5 cups Dashi or vegetable or chicken stock; 5 cups Dashi or vegetable or chicken stock; 5 cups Dashi or vegetable or chicken stock; Salt and black pepper to taste; Salt and black pepper to taste; One 8-inch sheet nori; 1 medium cucumber, peeled if necessary and cut into paper-thin slices

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

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.

Ingredients

5 cups Dashi or vegetable or chicken stock
One

Asia
Japan
Korea
Soup

Method

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 fo