Temperatures are rising here in Berlin and what we need is an easy to cook, refreshing and nutritious dish. Today we will prepare together the Naengguk, a cold vegetable soup with cucumber and seaweed, served with a portion of buckwheat noodles.
Ingredients (for 2 people):
– 1 cucumber
– 1 green onion
– 1 ts sesame seeds
– 1/2 ounce (15 grams) of dried seaweed (miyeok in Korean or wakame in Japanese)
– 3.5 oz (100 grams) buckwheat noodles (same as the ones for soba)
– ice cubes
For the broth
– 4 spoons of soy sauce
– 1 ts apple vinegar
– 1 ts sesame oil
– 1 ts chilli powder
– ice cubes
Directions:
- After cleaning the vegetables, slice the cucumber
- Chop the green onion
- Soak the seaweed in hot water and keep it there for 3-4 minutes. Cool it down under running water and squeeze them gently to remove excess of water
- Prepare the cold broth by mixing the soy sauce, vinegar, chilli powder and sesame oil and adding around 20 oz (600 ml) of cold water
- In the meantime we cook the buckwheat noodles: 5 minutes in boiling water. When cooked, drain them and cool them down under cold running water. Squeeze them gently to remove excess of water and set aside
- Dish is almost ready: in a big bowl pour the cold broth and add ice cubes. Place the vegetables.
- On bamboo mat or a dish, place the cold noodles, divided for portions (2 portions per person in the picture)
Enjoy!