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This light and nutritious dish combines the subtle flavors of seaweed with a chilled broth, perfect for a hot summer day or as a unique starter for your meal. Easy to prepare and packed with vitamins, it's a healthy and delicious way to enjoy the taste of the sea.
► Ingredient:
Main Ingredients:
10g dried seaweed
200g cucumber
50g onion
20g carrot
½ teaspoon minced garlic
1 tablespoon toasted sesame seeds
Chili pepper (optional)
Cold Soup Base:
600ml water
½ teaspoon salt
4 tablespoons sugar
6 tablespoons vinegar
1 tablespoon soy sauce
6-8 ice cubes
► Instructions:
Prepare the cold soup base:
• Dissolve a mixture of water, salt, sugar, vinegar, and soy sauce.
• Chill the mixture in the refrigerator until ready to use.
Prepare the vegetables:
• Soak the dried seaweed in water for about 10-15 minutes until it expands, then rinse, drain, and cut into small pieces, about 1cm in size.
• Wash the cucumber and cut into strips.
• Peel and thinly slice the onion.
• Peel and cut the carrot into strips.
• Mince the garlic.
Mix the ingredients:
• In a large bowl, combine the seaweed, cucumber, onion, carrot, and minced garlic.
• Pour the chilled soup base over the mixture of ingredients.
• Mix well to ensure the ingredients absorb the flavors.
Garnish and finish:
• Sprinkle toasted sesame seeds on top.
• Add sliced chili peppers if desired for a spicy kick.
Enjoy:
• The cold seaweed soup is best enjoyed immediately after mixing while the soup is still cold.
• Alternatively, you can store it in a sealed container in the refrigerator for later. The soup retains its freshness, crispness, and enhances its flavors over time.
Enjoy your refreshing and delicious cold seaweed soup!
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