Chilled Cucumber Soup with Soba Noodles
Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.
Recipe information
Yield
2 Servings
Ingredients
Preparation
ingredient info
Step 1
Fish sauce is available at Asian markets, some specialty foods stores, and in the Asian foods section of most supermarkets. Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
Instructions
Step 2
Thinly slice enough rounds of cucumber to measure 1/4 cup; reserve in a small bowl. Peel and coarsely chop remaining cucumber into 1" pieces; transfer pieces to a small bowl and sprinkle with 1 tsp. salt. Let sit for 15 minutes.
Step 3
Thinly slice one quarter of the pear; peel and coarsely chop remaining pear into 1" pieces. Place all pear in a bowl of ice water to prevent browning.
Step 4
Rinse salted cucumbers. Blend chopped cucumbers and chopped pear in a food processor until smooth. Strain through a fine-mesh sieve into a medium bowl; discard pulp (you should have almost 2 cups cucumber juice).
Step 5
Combine fish sauce, vinegar, mirin, garlic, chile pepper, and 1/4 cup water in a small bowl and mix sauce well. Stir 3 Tbsp. of sauce into the cucumber juice to make the soup base; add more sauce to taste, if desired. Keep chilled.
Step 6
Cook the soba noodles in boiling water until al dente; drain and transfer to a bowl of ice water to chill. Drain well, then divide noodles between two bowls. Pour half of soup base into each bowl. Add chicken, if using, and garnish with scallions and reserved cucumber and pear slices.
