A comforting traditional Chinese soup made with just three main ingredients: cucumber, preserved mustard greens (Zha Cai), and pork. The only prep needed is slicing everything thinly. The umami from the fermented Zha Cai and the richness of the pork create a flavorful broth that's perfect for when you have a low appetite.
Ingredients
Main Ingredients (2 servings)
- Cucumber 2 medium
- Zha Cai (Preserved Mustard Greens) 40g
- Pork (thinly sliced) 2 slices
Seasonings
- Black Pepper (to taste)
- Cooking Sake (Rice Wine) 1 tbsp
Steps
- Peel the cucumber in strips, leaving some skin on.
- Cut the cucumber lengthwise, then slice thinly.
- Rinse the Zha Cai under water or soak it to remove excess salt, then slice thinly. For very salty Zha Cai, soak it longer to desalt. If you have a small amount, you can use it directly.
- Slice the pork thinly.
- Add 600ml of water to a pot and add the thinly sliced pork.
- Add the thinly sliced Zha Cai to the pot and bring to a boil.
- Once boiling, carefully skim off any scum that rises to the surface.
- Add a pinch of black pepper and 1 tbsp of Cooking Sake (Rice Wine) to the pot.
- Add the thinly sliced cucumber to the pot.
- Once it comes to a gentle boil, turn off the heat and it's ready to serve.
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