There’s something about roasted sweet potatoes that feels instantly cozy, right? In Japan, they’re a beloved autumn and winter snack, often sold straight from little trucks. Called yaki imo, these piping hot treats are simple, comforting, and naturally sweet. At home, I love making Slow read more
When the weather is hot and sticky, I crave cool, crunchy, and refreshing flavors. Enter Stuffed Cucumber Kimchi (Oi Sobaegi)—a summertime staple in Korea that’s as vibrant as it is addictive. Think crisp cucumbers bursting with a garlicky, spicy filling of chives, carrots, and gochugaru. read more
When it’s a million degrees out and even the thought of turning on the stove makes you sweat, this Chilled Watermelon Cucumber Soup comes to the rescue. It’s light, hydrating, and bursting with flavor—basically the edible version of jumping into a cold pool. Crisp cucumbers get tossed with punchy and vibrant aromatics like ginger, garlic, and chili, then mellowed out with cool water and sweet, juicy watermelon. A handful of ice cubes chills it all the way down, while toasted sesame seeds give it a nutty little finish.
This recipe is loosely inspired by oi naengguk, a chilled Korean cucumber soup that’s traditionally served icy cold in the summer. But I gave it a little Funky Asian Kitchen twist—with sweet watermelon, a touch of soy, and a hit of heat—to turn it into something totally refreshing and a little unexpected. It’s part salad, part soup, and 100% what your summer needs so let’s get into it.
The cucumbers are the base of this soup. I prefer to use the English ones over the waxy standard ones. For one, they don’t need to be peeled, and their thin skin and nearly seedless interior make prep a breeze. Plus, they’re nice and crisp without being watery, which helps keep the soup light but still full of crunch. Once the cucumbers are cut into matchsticks, they get tossed with a mix of garlic, salt, soy sauce, ginger, scallions, chili, and rice vinegar. Letting them sit for a few minutes draws out their liquid, which turns into the light, flavorful broth for Chilled Watermelon Cucumber Soup—no stock or simmering required.
First I cut the cucumber into thin slices:
Then I stack the slices and make matchsticks:
Now it’s time to add all the flavor boosting seasonings, starting with the minced garlic and ginger:
And green onions:
Next comes the salt:
Then I add soy sauce. If you want to keep this gluten free just make sure you’re using a soy sauce that doesn’t contain any wheat.
A little bit of sugar helps balance all the flavors:
Some nice freshly ground black pepper gets added to the mix:
And finally a dollop of rice vinegar:
Give it all a good stir:
Let it sit for about 5 minutes so the seasonings can draw out the moisture from the cucumbers, resulting in this flavorful liquid. I add the cucumbers and their juice to a large serving bowl:
Then I pour in the cup of cold water:
Then I quickly cube the watermelon. (Hang on to the rind and make Watermelon Rind Kimchi!)
The watermelon gets added to the cucumbers:
And garnished with some sesame seeds:
Then to really cool things down, add the ice cubes. I know this seems weird, but trust the process!
Then it’s time to serve your refreshing, hydrating, and icy soup.
I hope this Chilled Watermelon Cucumber Soup helps you keep your cool this summer. Try it out and let me know what you think, and tag us in your pics at funkyasiankitchen, we love seeing your creations!
Looking for some more low cook/no cook dishes? Check out my Tofu Terrine, Tropical Overnight Oats, or this Chicken Salad.
Ingredients:
Seasoning:
Prepare the cucumber: Cut the cucumber into thin slices. Then stack the cucumbers and slice through them to yield thin matchsticks. Place the cucumbers in a bowl.
Season the cucumbers: Add the seasoning ingredients to the cucumbers and stir to combine. Let the cucumbers sit for 5 minutes. This will draw out some liquid and create the base of your soup.
Pour the cucumbers into a large bowl with all of the juice. Pour the water over the cucumbers and gently stir to combine.
Add the watermelon to the center of the bowl.
Sprinkle some of the sesame seeds on top.
Drop the ice cubes into the soup and serve Chilled Watermelon Cucumber Soup immediately.
*You can also make individual servings of the soup. It is easier to make the cucumber soup first and then portion the soup into the soup bowls before finishing the final steps.
Keywords: chilled, no cook, summer, watermelon, cucumber, soup
Few things say “Spring” like asparagus. And when it comes to quick, delicious side dishes, roasted asparagus is hard to beat. It’s one of those recipes that proves simple ingredients and minimal effort can still deliver amazing results. Whether you’re pulling together a weeknight dinner read more
There’s something undeniably satisfying about a great plate of fried rice. It’s quick, flavorful, and the perfect way to use up leftover rice. But this Caramelized Beef Fried Rice takes things to the next level with tender, velveted beef and a deep, savory flavor from read more
I just love a side dish that can steal the show, don’t you? Especially if said side dish relies on pantry staples I already have on hand. If you’re craving big, bold flavors with minimal effort, this Miso-Glazed Eggplant might be your new go-to. Made with tender Asian eggplant and coated in a rich glaze of Japanese pantry staple ingredients like miso, mirin, toasted sesame oil, and sake, it’s a savory-sweet delectable dish. Then I amp the flavor up even more with a quick infusion of roasted garlic oil. And the best part? We’re putting the air fryer to work, giving you perfectly caramelized eggplant without the fuss.
Nobu famously has a similar eggplant on their menu that comes with their famously exorbitant price tag, but luckily you will be able to wow your friends at a fraction of the price, no reservations required. So let’s get into it!
This Miso-Glazed Eggplant is going to serve as a delicious reminder of how important a well-stocked pantry is to easily creating flavorful and memorable meals. I always have miso, mirin, sesame seeds, sesame oil and sake on hand, and you should too! They are the building blocks for endless Asian inspired dishes. Soy Glazed Potatoes, Air Fryer Tofu, Shogayaki Pork, and Mom’s Chicken are just some of the recipes you can whip up quickly if you keep heavy hitters like these on hand.
Asian eggplant, also known as Chinese eggplant, is the star of this dish for several reasons. Its tender skin and delicate flavor complement the rich miso glaze beautifully. Unlike the larger globe or Italian eggplants, Asian eggplant has a sweeter taste and a creamier texture, which helps it absorb the savory marinade more effectively. Plus, its elongated shape makes it perfect for slicing into manageable pieces that cook evenly and caramelize perfectly in the air fryer. If you didn’t like eggplant before, hopefully this Miso-Glazed Eggplant will change your mind.
I start making my Miso-Glazed Eggplant by roasting some garlic in oil. This will do double duty; the cloves get added to the miso sauce and then we’ll use the garlic infused oil to air fry the eggplant.
Then I drain out the oil into a small bowl, adding back 2 Tablespoons to the garlic cloves for the sauce.
Once that’s done I start making the miso glaze.
Now all that is left to do is to bath your gorgeously bronzed eggplant in the miso glaze.
My Miso-Glazed Eggplant can be the star of a Meatless Monday meal with some rice to help soak up the addictive sauce. She’s also perfectly welcome as a side dish for everything from Teriyaki Meatballs to Shio Koji Salmon or this Poached Chicken. I know you’re going to love this as much as I do! Leave a reply below and don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you.
Garnish:
Make the garlic oil:
Prepare the Eggplant:
*If you do not have an air fryer, you can also use a regular oven. Set the heat to 425 and cook on the middle shelf for about 20 minutes.
Keywords: eggplant, miso, pantry staples, veggie sides, small plates, Japanese
Hi there!
I’m Kazu, a restaurateur in Miami who wants to show you all of the best tricks for creating restaurant quality Asian meals at home.
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