How to Make Japanese Cucumber Seaweed Soup Asian Cooking Recipe Cuisine

Japan Cucumber Seaweed Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

5 cups Dashi  or vegetable or chicken stock 

One 1 �-pound block firm tofu, cut into �-inch cubes

1 tablespoon soy sauce

1 tablespoon mirin or 1� 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

Directions:

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 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.



Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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