Equipment
* optional
Ingredients
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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 112 kcal
- Protein
- 7 g
- Carbohydrates
- 17 g
- Fat
- 3 g
- Fiber
- 2 g
- Sugar
- 9 g
- Sodium
- 890 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 5 mg
- Potassium
- 567 mg
- Calcium
- 63 mg
- Iron
- 1.6 mg
- Magnesium
- 43 mg
- Phosphorus
- 118 mg
- Zinc
- 0.8 mg
- Vitamin A
- 66 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 0.4 mg
- Vitamin K
- 195 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.26 mg
- Niacin
- 3.4 mg
- Folate
- 41 mcg
- Water
- 342 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
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.
In a large bowl, combine the sliced cucumbers with soy sauce, vinegar, cayenne pepper, and sugar. Stir until the sugar is dissolved.
Place the bowl in the refrigerator at 4°C (40°F) for 20 minutes to allow the cucumbers to marinate.
Add the chilled chicken stock, minced scallions, and chopped watercress to the marinated cucumbers and stir to combine.
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.
Troubleshooting
Soup is too salty
Cause: The chicken stock was highly seasoned or the cucumbers were small.
Fix: Add a splash of water or more chilled stock to dilute the saltiness.
Prevention: Use low-sodium chicken stock and taste before adding extra salt.
Cucumbers are overly soft or soggy
Cause: The cucumbers marinated for longer than 30 minutes before adding the stock.
Fix: Cannot be fixed; serve immediately to prevent further softening.
Prevention: Add the stock promptly after the 20-minute marinating period.
Cultural Context
This chilled cucumber soup draws inspiration from East Asian culinary traditions, particularly those that feature refreshing, often cold, vegetable preparations to combat heat. It echoes the simplicity and clean flavors found in many regional cold noodle and salad dishes, highlighting the natural crispness of the cucumber.
