Summer cucumber soup
4 servings
30 minutes
Cucumber summer soup is a refreshing and light dish from Japanese cuisine, perfect for warm days. Its origin is linked to the Japanese tradition of using fresh seasonal vegetables to make simple and nutritious soups. The flavor of this soup is surprisingly harmonious: the tenderness of the meat broth combines with the crunchy freshness of cucumbers and the sweetness of green peas, while soy sauce adds a light spiciness. The added eggs give the soup a silky texture, and herbs complete the composition with freshness and aroma. This soup can be served as a light lunch or dinner, as well as a cold dish if allowed to chill in the refrigerator. Its simplicity in preparation and balance of flavors make it versatile and beloved by many.
1
Bring the meat broth to a boil and add green peas. Cook for 10 minutes.
- Meat broth: 500 g
- Green peas: 200 g
2
Slice the cucumbers and add them to the soup. Season with salt and pepper, and pour in soy sauce. Cook for 5 minutes.
- Cucumbers: 3 pieces
- Soy sauce: 2 tablespoons
- Salt: to taste
3
Break 2 eggs into the soup to let the whites curdle. Remove the soup from heat.
- Chicken egg: 4 pieces
4
Boil two eggs hard, slice them, and add to the soup.
- Chicken egg: 4 pieces
5
Sprinkle the soup with chopped greens.
- Fresh herbs: 1 bunch
