Field Cucumber and Fish Ball Soup

Steps

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1. 1
   Select a field cucumber with dark green skin and a fresh stem. Use a peeler to thinly remove only the outer skin layer, leaving the green-tinged flesh beneath to preserve color and texture.
   ▶ ≈0:54
2. 2
   Cut the cucumber into manageable lengths, then split each piece in half lengthwise. Use a small spoon to gently scrape out the seeds from the center.
   ▶ ≈1:20
3. 3
   Slice the seeded cucumber pieces diagonally into approximately 1 cm thick chunks.
   ▶ ≈1:40
4. 4
   Pour 1000 ml of water into the pot and bring to a boil. Once boiling, add the sliced cucumber pieces and 1 teaspoon of salt. Cover the pot but leave a small gap to allow steam to escape.
   ▶ ≈2:01
5. 5
   Reduce to medium heat and simmer for about 15 minutes until the cucumber is very tender and easily pierced with chopsticks. If too much liquid has evaporated, add approximately 200 ml of hot water.
   ▶ ≈2:38
6. 6
   Once the cucumber is tender, add the fish balls along with 2 teaspoons of salt and a little MSG. Bring back to a boil and cook until the fish balls are heated through.
   ▶ ≈3:49
7. 7
   Turn off the heat, sprinkle in white pepper to taste and cilantro, then serve.
   ▶ ≈4:04