Bowl of Cucumber Egg Flower Soup
(click to enlarge)

Cucumber Egg Flower Soup


China
Makes:
Effort:
Sched:
DoAhead:  		 5 cups
**
40 min
Most		 A pleasant and interesting soup, but it's a soup course soup, too light to be a main dish. It can be made also with Chicken, or even Beef, or firm Tofu for vegetarian.

5
8
1-1/2
1
1
4
1
1
1/2
1/4
oz
oz
oz

t
c
T
t
t
t
Pork, cooked (1)  
Cucumber (2)
Leek (3)
Egg
Oil
Stock (4)
Rice Wine (5)
Soy Sauce
Salt
Pepper
PREP   -   (15 min)
  1. Slice PORK 1/4 inch thick and cut into pieces of about 1 square inch.
  2. Slice CUCUMBER about 1/8 inch thick (see Note-2).
  3. Slice LEEK thin.
  4. Beat EGG lightly.
RUN   -   (25 min)
  1. Heat Oil in the sauce pan. Stir in Leek and fry stirring until translucent.
  2. Stir in Pork, then Stock, Rice Wine and Soy Sauce. Bring to a boil.
  3. Stir in Cucumbers, Salt to taste, and Pepper. Bring back to a simmer for about 5 minutes.
  4. Slowly pour in Egg while stirring just enough to break it up into large shards.
  5. Serve hot.
NOTES:

  1. Pork:

      This soup can be made also with cooked Chicken or Beef. It can be made with raw Pork or Chicken, around 7 ounces cut thin and fried with the leeks. Raw Beef would need to be par boiled first to keep the soup from being muddy. You could make it ovo vegetarian with extra firm tofu.

  2. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them, quarter lengthwise, and seed them - then measure out the given weight.

  3. Leek:

      Chinese Leeks are a lot smaller than ours, but they taste about the same.

  4. Stock:

      A clear Pork or Chicken Stock will do fine, or for vegetarian, one of the Chinese Vegetable Stocks.

  5. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid salted "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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