Chinese Cucumber Soup Recipe

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Ready in: > 2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
6 cups chicken or vegetable broth
2 medium cucumbers, peeled, seeded chopped
2 teaspoons table salt
1 medium cucumbers, peeled, seeded, scored and sliced crosswise
1 teaspoon table 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 ginger powder
Paprika

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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 - 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.

This recipe from CDKitchen for Chinese Cucumber Soup serves/makes 8

Recipe ID: 7302

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