cucumber and preserved egg soup

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

Cucumber and century egg soup is a refreshing, low-calorie Chinese dish loved for its delicate flavor and easy preparation. Here’s a basic recipe to get you started:

Ingredients:

- 1 English cucumber, peeled and sliced

- 2 century eggs, peeled and quartered

- 4 cups chicken or vegetable broth

- 1 tsp ginger, minced

- Salt and white pepper to taste

- 1 tsp sesame oil (optional)

- 1 green onion, chopped for garnish

Steps:

1. Prep the ingredients: Peel the cucumber and cut it into half-moons. Rinse century eggs under running water to remove any residual smell, then chop them into quarters. Mince ginger and chop the green onion.

2. Cook the base: In a pot, bring broth to a simmer over medium heat. Add ginger and cook for 1 minute until fragrant.

3. Add cucumber and century eggs: Gently place cucumber slices and century eggs into the broth. Let it simmer for 3–4 minutes until the cucumber is tender but still slightly crisp.

4. Season: Season with salt and white pepper. Dr in sesame oil for extra aroma if desired.

5. Serve: Ladle the soup into bowls, garnish with green onions, and serve hot.

Variations: For a richer taste, add a few dried shrimp or a dash of light soy sauce. For a spicy kick, mix in a pinch of chili oil. This versatile soup pairs perfectly with rice or as a light appetizer. Enjoy its soothing, umami-rich flavor in just 15 minutes!