Chinese Cucumber Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
6 cups chicken or vegetable broth
2 medium cucumbers, peeled, seeded and chopped
2 teaspoons salt
1 medium cucumbers, peeled, seeded, scored and sliced crosswise
1 teaspoon salt
8 mushrooms, trimmed, brushed clean, thinly sliced (optional)
4 scallions, trimmed, peeled, chopped
salt and pepper, to taste
8 teaspoons sesame oil
1 tablespoon rice vinegar or white wine vinegar
1 pinch dry ginger powder
paprika
Directions:
Peel, seed and chop 2 cucumbers. Peel, seed and slice 1 cucumber. Place the chopped cucumber in a bowl and sprinkle with 2 tsp. salt. Place the sliced in another bowl and sprinkle with 1 tsp salt. Let each stand for about 1 hour.
Drain well. Reserve the sliced cucumber. Place broth in a soup pot and bring to a boil. Add chopped cucumbers, mushrooms (optional), salt, and pepper. Cover the soup pot and cook gently over low-medium heat for about 15 minutes.
Cool soup enough to blend. Blend soup in blender. Add extra seasonings (sesame oil, vinegar and ginger) and blend well. Refrigerate soup for a few hours and serve cold with cucumber slices on top. Sprinkle with paprika. Or, reheat soup and serve it hot as the Chinese do.
Recipe Location: https://www.cdkitchen.com/recipes/recs/366/Chinese_Cucumber_Soup52018.shtml
Recipe ID: 7302
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