4 Super Easy No-Cook Recipes for Summer
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Revitalize your appetite on hot days with these 4 no-cook dishes you can whip up quickly: Soft Tofu and Cucumber Cold Soup, Cucumber, Crab Stick, and Tofu Sauce Salad, Soft Tofu and Vegetable Salad, and Cucumber Chili and Radish Kimchi.
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This recipe for refreshing Soft Tofu and Cucumber Cold Soup combines soft, silky tofu and crisp cucumbers with a spicy and tangy broth, perfect for stimulating your appetite on a hot day.
📝 Editor's Notes
This Soft Tofu and Cucumber Cold Soup, easily prepared in about 15 minutes, is a delightful dish that brings back lost appetites during hot summer days, combining tender soft tofu with crisp cucumbers.
The spicy and tangy broth, complemented by the savory tofu, offers a refreshing yet satisfying meal in a single bowl.
It's especially perfect when you crave a cool soup or a light, healthy meal.
🛒 Ingredient Tips
When choosing cucumbers, it's important to pick fresh ones: look for those with vibrant color, no blemishes on the surface, and an un-withered stem.
Cucumbers that feel firm and heavy when touched usually have a higher water content and are crispier.
For soft tofu (연두부), always check the expiration date, and for packaged products, a fresh one will feel full and won't slosh around when shaken.
For cheongyang chili peppers (청양고추) and red chili peppers (홍고추), choose ones with bright colors and fresh stems for the best quality.
🔄 Substitution Guide
You can use silken tofu (순두부) instead of soft tofu (연두부).
However, silken tofu has a slightly firmer texture than soft tofu, so it's best to scoop it into larger chunks with a spoon.
If you don't have cucumber, you can use other crunchy vegetables like very thinly julienned daikon radish or lightly blanched bean sprouts.
Instead of tuna extract, you can use anchovy sauce (멸치액젓) for a deeper umami flavor, but adjust the amount as it can have a stronger seafood aroma.
For sweetness, honey or oligosaccharide can be used instead of allulose or sugar.
🥘 Ingredients
👨🍳 Cooking Points
There are two key points for this Soft Tofu and Cucumber Cold Soup.
First, when julienning the cucumber, use a mandoline or grater to slice it as thinly as possible.
This allows the seasoning to penetrate well and creates a good textural harmony with the soft tofu.
Second, it's crucial to add the soft tofu just before serving.
If added too early, the tofu can release moisture, diluting the soup's flavor and losing its shape.
Don't forget to add plenty of cold water and ice cubes to enjoy it refreshingly.
Marinating the cucumber with the seasoning first can also develop a deeper flavor.
👨🍳 Directions
Thinly slice 1 cheongyang chili pepper (청양고추) and 1 red chili pepper (홍고추).
Cut off the bitter ends of 1 cucumber, then julienne it finely using a mandoline or grater.
In a bowl, combine the julienned cucumber with 0.5 tbsp gochugaru (고춧가루), 1 tsp salt, 1 tbsp allulose or sugar, 2 tbsp vinegar, 0.5 to 1 tbsp tuna extract (참치액), 0.5 tbsp sesame seeds, and the sliced cheongyang and red chili peppers. Mix well.
Add 1¼ cups of water and ice cubes to the seasoned cucumber mixture, then mix thoroughly.
Carefully cut a small corner from the back of the 1 package (150g / 5.3 oz) of soft tofu (연두부) to release air. Gently slide out the tofu to prevent it from breaking apart, then cut it into bite-sized pieces.
Add the cut soft tofu just before serving. Your Soft Tofu and Cucumber Cold Soup is now ready.
💡 Tips
Add the soft tofu just before serving to prevent it from releasing too much moisture into the soup.
Add ice cubes for a more refreshing experience.
📦 Storage & Reuse
Before adding the soft tofu, you can store the cold soup base in the refrigerator for 2-3 days, keeping it fresh.
Store it in an airtight container and add fresh soft tofu just before serving.
Be careful not to store the soup with the soft tofu already added, as the tofu may become mushy and cloud the broth.
Leftover cucumber can be wrapped in plastic wrap and stored in the vegetable drawer of your refrigerator to maintain freshness.
🥢 Who This Is For
This Soft Tofu and Cucumber Cold Soup is an excellent choice for a light and refreshing meal on a hot summer day.
It's particularly suitable for those on a diet or experiencing indigestion, as it's easy on the stomach.
It pairs wonderfully as a side dish with rice, or as a cooling soup accompaniment to bibimbap (비빔밥) or gimbap (김밥).
Its spicy flavor stimulates the appetite, making it a perfect summer treat.
🔥 Nutrition Info
Based on 2-3 servings, each serving of this Soft Tofu and Cucumber Cold Soup is estimated to be approximately 70-90 kcal.
Thanks to the soft tofu, you'll consume about 5-7g of protein, 3-5g of fat, and 5-8g of carbohydrates per serving.
This dish offers a good nutritional balance, providing vitamin K and potassium from cucumbers, and plant-based protein and calcium from soft tofu.
Rich in dietary fiber and water, it can also help quench thirst and promote gut health during the summer.
💬 Frequently Asked Questions
- Q. What ingredients do I need for 4 Super Easy No-Cook Recipes for Summer?
- Main ingredients include 오이, 연두부, 청양고추, 홍고추, 물. For `yeondubu (연두부)`, its soft texture is important, so choose one with a generous expiration date and good refrigerated storage conditions. A fresh `yeondubu (연두부)` will have a uniform, wobbly feel when shaken unopened. For cucumbers, select those with vibrant color and fresh, not dried, stems. A firm, straight cucumber to the touch is crisp and fresh. For crab sticks, it's best to choose ones that aren't too soft and have a firm, bouncy texture. Individually packaged products are hygienic and easy to store, so keep that in mind.
- Q. What are the key tips for making 4 Super Easy No-Cook Recipes for Summer?
- First, it is most important to thoroughly wash all ingredients before cooking. Especially for cucumbers and chili peppers, rinse them multiple times under running water to remove any residual pesticides. Second, it's best to season by adding the dressing gradually and tasting as you go, rather than adding too much from the start. Salt and vinegar, in particular, vary greatly in taste preference, so adjusting them to your liking is the key to success. Third, for soft ingredients like `yeondubu (연두부)` or `sundubu (순두부)`, add them at the final stage of cooking or mix gently to prevent them from breaking apart. When adding `yeondubu (연두부)` to cold soup, be careful to add it gently so it doesn't disintegrate.
- Q. How should I store leftover 4 Super Easy No-Cook Recipes for Summer?
- For the Soft Tofu and Cucumber Cold Soup, it's best to consume it within 1-2 days when refrigerated, as the crisp texture of the cucumber may soften over time. The Cucumber, Crab Stick, and Tofu Sauce Salad and Soft Tofu and Vegetable Salad are best enjoyed immediately after mixing with the sauce. For leftovers, store the ingredients and sauce separately, then mix just before serving to maintain freshness. The Cucumber Chili and Radish Kimchi can be enjoyed for about 3-4 days when refrigerated. Leftover Cucumber Chili and Radish Kimchi can be finely chopped and used in `kimchi bokkeumbap (김치볶음밥)` or `bibimbap (비빔밥)` for a delightful twist.
- Q. How many calories are in 4 Super Easy No-Cook Recipes for Summer?
- Assuming all four recipes are consumed, the estimated calorie count per serving is approximately 300-400 kcal. Protein is estimated at about 20-25g, fat at 15-20g, and carbohydrates at 20-25g. `Yeondubu (연두부)` and `sundubu (순두부)` are rich in plant-based protein, which helps maintain muscles and overall health. Cucumber has a high water content, effective for quenching thirst and promoting diuresis. Furthermore, the abundant vitamins and minerals in vegetables contribute to immune system strengthening and fatigue recovery. `O-i gochu (오이고추)`, in particular, is rich in vitamin C, which is excellent for replenishing energy lost during the summer.
- Q. Can I substitute ingredients in 4 Super Easy No-Cook Recipes for Summer?
- If `yeondubu (연두부)` is unavailable, you can substitute it with soft `sundubu (순두부)`. However, note that `sundubu (순두부)` has a higher water content than `yeondubu (연두부)`, which may slightly cloud the cold soup if added. If you have an allergy or dislike cucumber, you can use other crisp cucumber varieties or slightly blanched Korean zucchini (`aaehobak (애호박)`). While the cool and refreshing taste of cucumber might be slightly different, it's a good way to increase vegetable intake. Instead of crab sticks, you can use shredded boiled chicken breast or canned crab meat to boost protein. The taste might vary slightly, but you'll still enjoy a savory and clean flavor that highlights the ingredients.
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