So easy, you won't even break a sweat making it.
, or young, artisanal soy sauce with a lighter color. An older soy sauce will give you a much darker liquid base—in which case, you can use less soy sauce and more salt and ice, though you’ll miss out on some of that nice umami flavor.
The basic recipe for oi naengguk that I'm giving here contains very few ingredients: just cucumber, water , soy sauce, garlic, vinegar, salt, and roasted sesame seeds. There are lots of ways to change it up, though.often sold in the States under its Japanese name, wakame. For this option, soak 10 grams of dried miyeok in water for about 30 minutes.
Ten grams may not seem like much, but it is—when soaked, miyeok will increase about 10 times in weight and volume! That means you'll end up with about 100 grams of rehydrated miyeok, which will be more than enough to add to my base recipe. After soaking the miyeok, blanch, rinse, and squeeze it out before adding it to your soup.
You can also add thinly sliced and rinsed white onion and julienned carrot. And, while it’s not traditional, I think some julienned apple for a little extra sweetness is nice, too. If you’re adding apple, serve the soup right away, so the apple doesn’t sit around and turn brown. Serve it in soup bowls, and don’t be afraid to pick up your bowl and drink it down—it’s a terrifically refreshing antidote to the sweltering summer weather.
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