Inspired by Cucumber Seaweed Egg Soup except I can't eat eggs.

Ingredients

• 3 small Lebanese cucumber or 1 large European cucumber, peeled and thin sliced using mandolin slicer, level 1. Alternatively slice similar to fries.
• Light handful of mix of dried seaweeds, soaked and pressed dry. Alt: Cut the seaweed into small pieces with scissors and toast. Then mix through just before adding water.
• 1 small onion or equivalent (daikon, radish, or shallots), sliced
• Rice cooking wine or ACV
• 2 Tbsp of Sesame Oil
• 2 cups of boiling water
• Could use a bit of spice like ginger or pepper

Method

1. Put oil in the pan and saute onion until soft
2. Add cucumbers and stir fry until soft, add a dash of the rice wine or ACV
3. Add the seaweed, hot water to cover and a pinch of salt. As much water for the consistency of soup desired.
4. Add a dash of sesame oil when serving.

Serving suggestion: Goes well with tinned fish.

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License