Mark Bittman’s Asian Cucumber Soup

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This recipe is fantastic. I happened to have some really good ingredients for it, which helps, since this is basically a simple, easy recipe for a hot summer day. You can pretty much always trust Mark Bittman to keep it simple, classy and delicious. Get it on the NY Times here.

Ingredients:

  • 2 medium cucumbers
  • 3 tablespoons soy sauce
  • 2 tablespoons rice-wine orwhite-wine vinegar
  • 1 small chili, stemmed, seededand minced, or 1/4 teaspoon cayenne,or to taste
  • 2 teaspoons sugar
  • 3 cups chicken stock, chilled
  • ½ cup minced scallions, both white and green parts
  • 1 cup chopped watercress or arugula (optional)
  • 1 cup roughly chopped cilantro, mint, Thai basil or a combination.

Preparation:

  1. Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandoline is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
  2. Add stock, scallions, watercress or arugula if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.

Et voila! You’re done!! Want to make it veggie? Use vegetable stock! Want to make it vegan? Use shoyu or aminos, agave or honey and 3 cups vegan chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon) Is that stuff raw? I don’t know. But dang this is yum.

 

 

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