Cucumber Seaweed Soup

Name: Cucumber Seaweed Soup
Yield: makes 4 servings
Ingredients: 5 cups Dashi or vegetable stock or chicken stock; One 1 1/2-pound block firm tofu, cut into 1/2-inch cubes; 1 tablespoon soy sauce; 1 tablespoon mirin or 1 1/2 teaspoons honey; Salt and black pepper to taste; One 8-inch sheet nori; 1 medium cucumber, peeled if necessary and cut into paper-thin slices

December 14, 2011

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 notes

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