Seaweed Cucumber Cold Soup (miyug owi neng guk)

This refreshing summer soup is from Korea.  It is full of vitamins and easily made in 10 minutes.  My recipe makes two bowls but you may easily multiply it for more.

(miyug owi neng guk)

2 C miyug (dried seaweed strands), reconstituted and chopped

1 clove garlic, finely chopped (optional)

1 cucumber, seeded and julienned

1 C cold water
3 C cold water
3 T rice vinegar
2 T sugar
1 t salt

1. Mix miyug with garlic in a bowl.
2. Soak julienned cucumber in 1 C cold water.
3. Mix 3 C cold water with rice vinegar, sugar, and salt. Taste and adjust ingredients to your taste.
4. Place 1 C miyug in a bowl.  Pour vinegar mixture over soup and place a handful (~1/2 C) chilled cucumbers in the center.
5. Serve with rice on the side.

NOTE:  Miyug may be purchased at Korean markets or any market carrying Korean foods.  It is a fairly common ingredient in Korean cooking.