Cucumber and Egg Soup recipe - ingredients, nutrition and when to eat it
Cucumber and Egg Soup is a Chinese soup made by gently cooking cucumber in a clear broth and adding beaten egg.
Cucumber and Egg Soup is a Chinese soup made by gently cooking cucumber in a clear broth and adding beaten egg. The cucumber’s fresh aroma and the soft egg come together in a light, refreshing soup. It pairs well with warm rice for an easy lunch or dinner.
Chinese · 15 minutes to cook
Tips: Avoid boiling the cucumber for too long so it keeps its fresh aroma and a little crunch.
Tips: After adding the egg, avoid stirring vigorously right away so soft ribbons of egg can form.
Tips: If the broth is strongly seasoned, taste it before adding salt at the end.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Egg — 1 pc
- Chicken stock — 300 ml
- Green onion — 0.2 pc
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Water — 100 ml
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp