How to Make
A Cold Seaweed Soup

A cold Seaweed soup is perfect on a hot summers day, this soup combines the crunchy texture of cucumber with soft seaweed, served in a cold sour soup this dish is divine.

I have used the following ingredients:
1 handful of dried seaweed
750ml of water
1/3 Cucumber approx
1 tablespoon soy sauce
2 1/2 tablespoon of sugar
8 tablespoon of Apple vinegar
1/2 teaspoon of sesame oil
sprinkle of sesame seeds

Begin this dish by soaking the seaweed in water for a few hours, Once it has expanded remove the seaweed and cut in to pieces while boiling the water. Boil the seaweed for about 5 to 10 minutes to make it soft.

Drain the water and wash the seaweed well with cold water, put 750ml of cold water in a bowl add the seaweed and finely chop the cucumber in to small chunks and mix in with the seaweed.

To finish off the soup add soy sauce, sugar, apple vinegar, and sesame oil. Mix well and top off with some sesame seeds and you can serve.

You may store the soup in the fridge for a few weeks if you wish. When serving on a really hot day I add some ice to make this dish really cold.

Enjoy this Cold Seaweed Soup