Cold soup from shrimps, noodles of somen and daikon sprouts

Cucumber mashed soup — light, refreshing and very summer. In addition, the recipe can be changed to your taste. Depending on the circumstances, it turns out something like a designer set, which can be collected in many different ways.

This is a dietary variant, but if you do not have strict restrictions, you can vary the taste according to the principle of gazpacho, adding wheat bread and olive oil to the soup. If instead of water use non-fat yogurt, then you will get a completely different taste, closer to the Bulgarian cataract.

List of required products:

  • 40 g of cucumber;
  • 50 g carrots;
  • 1 tbsp. l. mirin;
  • 250 g thin noodles somen;
  • sugar — 1 tbsp;
  • 1 tbsp. l. ginger juice;
  • rice vinegar — 1 tbsp.;
  • 150 g small boiled shrimps;
  • juice of 0,5 lemon;
  • a handful of crushed ice;
  • handful of watercress;
  • daikon sprouts — handful;
  • 600 ml of green tea.

Begin to cook


  1. Noodles are poured into boiling water and covered with lid.
  2. Leave for 2 minutes, then dry.
  3. Mix tea, ginger juice, vinegar, mirin and lemon juice, divide into 4 glasses or plates. Vegetables are cut thinly and put into glasses.
  4. On top of the shrimp and noodles add a little ice and lightly, in one circular motion, mix the contents of each glass.
  5. Sprinkle with watercress and daikon sprouts and serve.

Cold soup from shrimps, noodles of somen and daikon sprouts

Cold soup from shrimps, noodles of somen and daikon sprouts