- 1 pound ground pork
- 1/4 cup light soy sauce
- 10 garlic cloves, minced
- 1/4 teaspoon freshly ground black pepper
- 5 large cucumbers, peeled (ends untrimmed)
- 12 cups water
- 3 chicken bouillon cubes
- 1 bunch hon-shimeji or brown beech mushrooms, trimmed and separated (Available at Asian markets; you can substitute clamshell or thinly sliced shiitake mushrooms.)
- 1/4 cup thinly sliced scallions
- In a medium bowl, mix together pork, soy sauce, garlic, and black pepper. Halve cucumbers crosswise. Using a measuring spoon or a pineapple corer, hollow out each half so cucumber pieces are tubes with solid ends. Pack each tube with pork mixture.
- In a large Dutch oven or a soup pot over high heat, bring water and bouillon cubes to a boil. Add stuffed cucumbers, reduce heat to low, and simmer for 30 minutes. Add mushrooms and cook until pork is cooked through and cucumber is tender, about 15 minutes more.
- Transfer cucumber, mushrooms, and broth to bowls. Sprinkle with scallions and serve.
- Adapted with permission from Cravings: Recipes for All the Food You Want to Eat by Chrissy Teigen (Clarkson Potter, 2016). Photograph © 2016 by Aubrie Pick
Per serving: 166 kcal cal., 9 g fat (2.8 g sat. fat), 743 mg sodium, 2 g fiber, 13 g pro.. Percent Daily Values are based on a 2,000 calorie diet