Salted Egg and Cucumber Soup
A light and refreshing salted egg cucumber soup—simple and quick to prepare.
Ingredients
Cucumber (washed, peeled, seeded, and sliced thin)
150 g
Salted duck egg (use the yolk, diced)
2
Sesame oil
a pinch
Salt
to taste
MSG
to taste
Instructions
1
Preparation
Wash the cucumber, peel it, remove the seeds, and cut it into thin slices. Separate the yolks from the salted duck eggs and dice them.
2
Cook the soup
Add water to a pot and bring to a boil. Add the cucumber slices and diced egg yolks and cook briefly.
3
Season
Add salt and MSG to taste, drizzle with sesame oil, and serve.
