Soup: Pork-Stuffed Cucumber Soup

By SharonE

Adapted from Chrissy Tiegen

Ingredients

• 1 pound ground pork
• ¼ cup light soy sauce
• 10 cloves garlic, mashed or finely minced
• 2 tsp oyster sauce
• 1/2 tsp baking powder
• ¼ teaspoon freshly ground black pepper
• 5 large cucumbers, peeled, ends NOT trimmed
• 3 chicken bouillon cubes
• 1 bunch honshimeji mushrooms, trimmed and separated
• ¼ cup thinly sliced scallions
• 2 carrots, peeled and sliced into 1" chunks

Preparation

Step 1

Mix together pork, soy sauce, garlic, oyster sauce, baking powder and pepper. Halve the cucumbers crosswise (or into thirds). Using a measuring spoon or a pineapple corer, hollow out the cucumbers so each of them becomes a hollow tube with a solid end. Pack each tube with the pork mixture.

In a large, Dutch oven or wide soup pot, combine 12 cups water and the bouillon cubes and bring to a boil over high heat. Add the stuffed cucumbers, reduce the heat, and simmer for 30 minutes. Add the carrots and mushrooms and cook until the pork is cooked through and the cucumber is tender, about 15 minutes longer. Serve with the scallions on top.