Cucumber and hijiki soup
It is also recommended to vary the thickness of the cucumber to your liking to enjoy different textures. This soup with cucumber and hijiki gives you a summery feeling
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Soak the hijiki in water. Peel the cucumber with a peeler and cut it into thin strips
2
Heat the basic chicken and clam soup in a pot and add the cucumber and hijiki seaweed
3
Season with salt and pepper and finish by drizzling on some aromatic oil
Ingredients for 1 person
-
- Cucumber
- 1/2
-
- Basic chicken and clam soup made from strained soup
- 200cc
-
- Hijiki (dried)
- 10g
-
- salt
- Small amount
-
- Pick it
- Small amount
-
- For finishing persimmon
- 1 tsp
[PR]
Seasonal Recommendations
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