Yield: 1 Servings
Measure | Ingredient |
---|---|
6 cups | Chicken Or Vegetable Broth |
2 mediums | Cucumbers, Peeled, Seeded, Diced |
8 \N | Mushrooms, Washed, Thinly Sliced |
4 \N | Scallions, Chopped |
\N \N | Salt And Pepper, To Taste |
8 teaspoons | Sesame Oil |
1 tablespoon | Rice Vinegar, Or White Wine Vinegar |
1 pinch | Ginger Powder |
1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
2. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well. Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.
Recipe by: Twelve Months of Monastery Soups Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997