Cucumber Soup Recipe
Ingredients
| Salt | 3⁄4 Tablespoon | |
| Cornstarch | 1⁄4 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Pork | 1⁄2 Cup (8 tbs), sliced in pieces 0.5 x 0.25 x 0.75 inch | |
| Vegetable oil | 1 Tablespoon | |
| Water | 4 Cup (64 tbs) | |
| Mushrooms | 10 Medium, cut into 0.5 inch strips | |
| Dates | 5 (If Desired, Red Variety) | |
| Bamboo shoots | 3⁄4 Cup (12 tbs), sliced in, pieces 0.5 x 0.25 x 0.75 inch | |
| Cucumbers | 3 |
Nutrition Facts
Serving size
Calories 90 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.4%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 13.2 mg4.4%
Sodium 787.5 mg32.8%
Total Carbohydrates 10 g3.3%
Dietary Fiber 1.6 g6.3%
Sugars 6.5 g
Protein 6 g12.8%
Vitamin A 1.7% Vitamin C 5.7%
Calcium 1.9% Iron 4.2%
*Based on a 2000 Calorie diet
Directions
Heat the oil and brown the pork for 3 minutes.
Add the water, mushrooms, red dates, bamboo shoots, and remaining salt, and simmer for 30 to 45 minutes.
Discard the red dates.
Peel the cucumbers and cut them into cross sections.
Add the cucumber pieces to the soup and boil it for 3 minutes.
Serve immediately.
Fish balls may be added.
Drop them into the boiling soup and boil for 3 minutes after they come to the surface.
Then add the cucumber pieces and boil the soup for 3 minutes.
Chef
