This cold korean seaweed and cucumber soup (ooi miyuk nangguk) is a popular summer side dish. the tangy refreshing flavor of the broth will help cool down the summer heat. no need to cook
Ingredients For Korean Cold Seaweed Cucumber Soup Recipe
0.5 English cucumber thinly sliced into matchsticks
1 Roasted seaweed
1 Dried sea kelp
3 cup Mineral water
1 tablespoon Korean soup soy sauce
2 tablespoon Sugar
3 tablespoon Rice or white vinegar
1 Clove garlic finely minced
1 teaspoon Korean chili flakes
1 tablespoon Toasted sesame seeds
1 Green onion finely chopped
As required Salt to taste
Nutrition value
104
calories per serving
3 g Fat3 g Protein15 g Carbs3 g FiberOther
Current Totals
3 g Fat
3 g Protein
15 g Carbs
3 g Fiber
MacroNutrients
Carbs
15 g
Protein
3 g
Fiber
3 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
76 mg
Iron
2 mg
Vitamin A
262 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
31 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
49 mg
Manganese
0 mg
Phosphorus
56 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
