Chinese🥣 Soups & stews

Cucumber and Egg Soup

Name: Cucumber and Egg Soup
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 cucumber; 2 egg; 2 green onion; ~¼ tsp white pepper powder; ~½ tsp salt; 1 cup water; 1 cup chicken stock; ~1 tbsp vegetable oil

⏱ 15 min

A simple and refreshing soup combining tender-crisp cucumber with silky egg ribbons in a light chicken broth—the perfect summery dish.

Adapted from a video by ChineseHealthyCook

Super simple Cucumber and Egg Soup |黄瓜鸡蛋汤

Watch on YouTube

Ingredients

cucumber1
egg2
green onion2
white pepper powderfor seasoning, or substitute with black pepper powder~¼ tspest.
saltfor seasoning~½ tspest.
water1 cup
chicken stockor substitute with 2 cups water1 cup
vegetable oilfor sautéing~1 tbspest.

Steps

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1
Crack 2 eggs into a bowl, season with a pinch of salt and white pepper powder, and whisk gently until combined.
2
Separate 2 green onions into white and green parts. Finely chop the white parts; set aside the green parts for garnish.
3
Peel 1 cucumber, trim the ends, halve it lengthwise, and scoop out the seeds with a spoon. Cut the cucumber into pieces about 1 inch wide.
4
Heat a pot over medium heat with oil. Add the chopped white parts of the green onions and sauté to infuse the oil with flavor.
5
Add the cucumber pieces to the pot and sauté for about 2 minutes, stirring occasionally.
6
Pour in 1 cup of warm water and 1 cup of chicken stock (or 2 cups water total) and bring to a boil.
7
Reduce heat and simmer for about 5 to 6 minutes to keep the cucumber tender-crisp.
8
Slowly pour the beaten eggs into the center of the pot. Let them set without stirring to form egg ribbons, then gently break them apart.
9
Garnish with the reserved green parts of the green onions. Taste and adjust seasoning with salt as needed.

Cucumber and Egg Soup

Ingredients

Steps

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