How to make it

  • Put the dried seaweed in a large bowl and cover completely with cold water till submerged and leave for 5-15 minutes or till the seaweed is completely rehydrated.
  • Put 1 cup of rehydrated seaweed in to the boiling water about 1-2 min and quickly strain out from the water and cool it with running cold water. ( by doing this step, you will have odorless seaweed and fresh coloful seaweed)
  • In a medium bowl, put the strained seaweed, cucumber, onion, spring onion and soysauce, garlic, sesame oil, sesame seed, sugar, salt massage well so that the seaweed is evenly seasoned. Put into an airtight container into the fridge.
  • When it is about time to serve, remove it from the fridge.
  • Add cold water & ice, salt and vinegar.
  • Give it a good stir and taste it - if it is too vinegary then add a little sugar to help lighten it, or if its not vinegary enough then add a little more vinegar (incidentally, this is meant to be somewhat vinegary as opposed to sweet or salty). Once you’ve achieved the flavour balance that seems OK to your tastebuds, then serve with a couple of ice in it.
put rehydrated seeweed into the boiling water   Close
strain out & cool it down   Close
cucumber, julienned   Close
preparing all ingredients   Close
mix well   Close
adding cold water & vinegar   Close

Reviews & Comments 1

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    " It was excellent "
    eliah ate it and said...
    This is one of my favorite summer soup. But you have to love seaweed texture otherwise you will hate this soup. You can find this dry seaweed from oriental stores under name "Wakame" as well.
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