Equipment
Large bowl
Mandoline*
or Sharp chef's knife
Chef's knife
Cutting board
* optional
Ingredients
4 servings
Main
- 2 cucumber, peeled and seeded
- 45 ml soy sauce
- 30 ml rice wine vinegar
- 9 g sugar
- cayenne pepper
- 720 ml chicken stock, chilled
- 48 g scallion, minced, white and green parts
- 35 g watercress, chopped
- 30 g fresh herbs, roughly chopped
Nutrition (per serving)
112
Calories
7g
Protein
18g
Carbs
3g
Fat
2g
Fiber
9g
Sugar
1040mg
Sodium
Method
01
Peel the cucumbers and halve them lengthwise. Use a spoon to scrape out the seeds, then slice the halves into thin half-moons using a mandoline or knife.
Look for: Uniformly thin cucumber slices
02
In a large bowl, combine the sliced cucumbers with soy sauce, vinegar, cayenne pepper, and sugar. Stir until the sugar is dissolved.
03
Place the bowl in the refrigerator at 4°C (40°F) for 20 minutes to allow the cucumbers to marinate.
20m
04
Add the chilled chicken stock, minced scallions, and chopped watercress to the marinated cucumbers and stir to combine.
05
Taste the soup and adjust seasoning if necessary. Stir in the fresh herbs immediately before serving.
Chef's Notes
- For the best texture, use a mandoline to ensure uniformly thin cucumber slices, which will marinate more effectively and offer a pleasant bite.
- Don't skip the chilling step for the cucumbers; this allows them to soften slightly and absorb the marinade, preventing them from tasting raw and watery in the final soup.
- Taste and adjust the seasoning *after* adding the chicken stock, as the stock will dilute the marinade. A touch more soy sauce, vinegar, or sugar might be needed.
- The watercress adds a peppery bite, but if you prefer a milder soup, you can omit it or use a more delicate green like baby spinach.
- Serve immediately after adding the fresh herbs to preserve their vibrant flavor and aroma.
Storage
Refrigerator: 2 days — Store in an airtight container; the cucumbers will soften over time.
Reheating: Serve chilled; do not reheat.
