in Soup Recipes

Cucumber soup with tofu and glass noodles

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Ingredients for 3 servings:

  • 1 cucumber(s)
  • 1 bunch of spring onions
  • 100 g glass noodles
  • 200g tofu
  • ¾ liter vegetable broth
  • 1 tbsp oil
  • Soy sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the spring onions and slice them into thin rings. Peel the cucumber and halve it lengthwise. Remove the seeds with a spoon and slice. Pat the tofu dry and cut into small pieces. Soak the glass noodles in water. Drain and cut into pieces about 5 cm long. Heat oil in a pan. Add the spring onions and tofu and fry. Add the cucumber slices and fry briefly. Pour in the vegetable stock and simmer for about 5 minutes over low heat. Add the glass noodles and season with soy sauce to taste. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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