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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
