Ingredients
- 2 cucumbers
- 1,200 ml chicken stock
- 30 ml soy sauce (light)
- 22 ml vinegar (white)
- 7 gr green onions (chopped)
- 7 ml sesame oil
- 5 gr sesame seeds (white)
- 2 gr sugar
- 1 gr chili powder
Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock. Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely. Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled. Typed by Syd Bigger.