preserved egg and cucumber soup

How to Make Century Egg and Cucumber Soup: A Simple Guide

Century egg and cucumber soup is a light, refreshing Chinese dish loved for its delicate balance of flavors. Here’s a simple yet delicious recipe to try at home.

Ingredients: 2 century eggs (peeled and diced), 1 English cucumber (sliced), 4 cups chicken or vegetable broth, 1 clove garlic (minced), 1 tsp ginger (grated), salt and white pepper to taste, 1 tsp sesame oil, and chopped green onions for garnish.

Steps:

1. Prep the eggs: Dice century eggs into small pieces; their creamy texture adds richness.

2. Sauté aromatics: Heat a pot over medium heat, add minced garlic and ginger, and stir for 30 seconds until fragrant.

3. Simmer: Pour in the broth, bring to a gentle boil, then reduce heat. Add cucumber slices and cook for 2–3 minutes until tender-crisp.

4. Season: Stir in diced century eggs, salt, and white pepper. Simmer for 1 more minute to let flavors meld.

5. Finish: Remove from heat, drizzle with sesame oil, and garnish with green onions.

Tips: For a richer broth, use pork bone broth instead. Avoid overcooking the cucumber to retain its crunch. This soup pairs perfectly with rice or as a starter for a hearty meal. Enjoy its unique umami and cooling taste!