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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Twelve Months of Monastery Soups Ingredients:
6 cups chicken broth or 6 cups vegetable broth |
salt and pepper, to taste |
2 medium cucumbers, peeled, seeded |
8 teaspoons sesame oil |
8 mushrooms, washed, thinly |
1 tablespoon rice vinegar or 1 tablespoon white wine |
4 scallions, chopped |
1 pn ginger powder |
Directions:
1. Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt , and pepper.
2. Cover the soup pot and cook gently over low-medium heat for 15 to 20 minutes.
3. Blend the soup in a blender. Add the extra seasonings-sesame oil, vinegar and ginger- and blend well.
4. Refrigerate the soup for a few hours and serve cold. Or reheat the soup and serve it hot as the Chinese do.
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