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Pork-Stuffed-Cucumber Soup

Pork-Stuffed-Cucumber Soup


  • 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


  1. 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.
  2. 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.
  3. Transfer cucumber, mushrooms, and broth to bowls. Sprinkle with scallions and serve.


Nutrition Information

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


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