Cold Cucumber Noodle Soup

Cold Cucumber Noodle Soup
Staff Writer
Cold Cucumber Noodle Soup
Spice Market

Cold Cucumber Noodle Soup

Try this cool, refreshing, and healthy noodle dish that draws influence from various parts of Asia. Soba, a a type of Japanese noodle made from buckwheat, pairs nicely with a seaweed-based broth. It's a great starter to an elegant dinner or can be served tapas style with an array of smaller dishes.

See all appetizer recipes.

2
Servings
771
Calories Per Serving
Deliver Ingredients

Ingredients

For the base

  • 1 kombu seaweed, torn into 3-inch pieces
  • 4 1/4 Cups water
  • 2 hothouse seedless cucumbers, peeled and chopped roughly
  • 10 Kaffir lime leaves, chopped roughly
  • 2 Teaspoons light soy sauce
  • 1/4 Cup brown rice vinegar
  • 2 Teaspoons kosher salt

For the noodles

  • 4 Cups soba noodles, cooked according to package directions and chilled
  • 2 hothouse seedless cucumbers, julienned
  • 1/2 Cup finely chopped mint leaves
  • 6 scallions, sliced thinly
  • 1 serrano chile
  • 2 Teaspoons white sesame seeds, toasted
  • 2 Teaspoons Korean red pepper powder (gochugaru)

Directions

For the base

In a bowl, soak the kombu in the water until soft, about 30 minutes. Drain the kombu and reserve the water. Squeeze out all of the water from the kombu into the bowl. Purée the cucumber and Kaffir lime leaves in a blender until smooth. Pass through a fine-meshed strainer into the bowl. Add the soy sauce, vinegar, and salt. Whisk until combined. Keep chilled.

For the noodles

Combine the noodles and cucumber in a bowl and toss until combined. Plate the noodles and cucumber in a bowl. Pour 6 ounces of the chilled soup base over noodles. Mix the mint, scallions, chile, sesame seeds, and pepper powder in another bowl and place on top of noodles.

Nutritional Facts

Total Fat
10g
14%
Sugar
74g
82%
Saturated Fat
2g
8%
Carbohydrate, by difference
157g
100%
Protein
18g
39%
Vitamin A, RAE
593µg
85%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
103mg
100%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
488mg
49%
Choline, total
37mg
9%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Fluoride, F
38µg
1%
Folate, total
207µg
52%
Iron, Fe
29mg
100%
Magnesium, Mg
187mg
58%
Manganese, Mn
4mg
100%
Niacin
18mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
570mg
81%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
588mg
39%
Thiamin
1mg
91%
Water
723g
27%
Zinc, Zn
4mg
50%

Cucumber Shopping Tip

There are three different types of cucumbers: slicing, pickling, and “burpless.” If you're making sandwiches, you might want to try the “burpless” variety which are naturally seedless and are less likely to cause gas.

Cucumber Cooking Tip

Salting your cucumber slices and allowing them to drain over a colander for about an hour will get rid of any excess water and keep your sandwich from becoming soggy.