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Pork and Cucumber Soup




Source of Recipe


Ginger Wolf


List of Ingredients




4 cups (1 L) water
2 thin pork chops, trimmed of fat and bones, and cut into ½ inch (1 cm) dice
4 or 5 large dried black mushrooms*, soaked in hot water for 5 minutes and cut into ½ inch (1 cm) pieces
2 small cucumbers, peeled, cut in half lengthwise, seeds removed, and cut into ½ inch (1 cm) dice
Salt to taste
1 scallion (spring onion) cut crosswise into pieces
¼ inch (5 mm) wide (both white and green parts)
½ tsp (2 ml) sesame oil

Recipe



* Available in finer supermarkets and Asian specialty shops

Bring the water to a boil in a large sauce pan. Add the cubed pork, bring to a boil again, and reduce the heat. Simmer covered for 30 minutes. Remove any scum that floats to the surface. Add the mushrooms, cucumbers, and salt and simmer for 10 minutes. Immediately before serving add the scallions and the sesame oil, or add to individual serving bowls after ladling the soup. Serves 4 to 6.