Chinese Cucumber Soup with Fish Balls
Learn how to make this quick, refreshing, and comforting Taiwanese style soup that goes well with your favorite Taiwanese/Chinese meal.
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cucumber
- 6-8 fish balls (leave them whole or slice them in half for easier eating.)
- 1 tablespoon cooking wines
- 1 teaspoon fish sauce
- 1 rib celery (finely chopped )
- 1 small handfull chopped cilantro
- 1 teaspoon sesame oil
- salt
- white pepper powder
Instructions
- 1
Peel the cucumber with a peeler, trim the ends and cut it in half lengthwise.
- 2
Use a spoon to scoop out the soft seeds, and cut it in half lengthwise again before slicing each half diagonally into the width of your index finger.
- 3
Add cucumber and 4 cups of water in a 2 qt pot, cover and bring it to a boil and continue to cook for 1-2 minutes.
- 4
Gently drop in the fish balls and add 1 tablespoon of cooking wine to the pot and cook for another 5 minutes. Adjust the heat to maintain a gentle boil.
- 5
Turn off the heat, add fish sauce, white pepper powder, cilantro and minced celery, a drizzle of sesame oil and season with salt to taste.
- 6
Ladle into bowls and enjoy it with your favorite Taiwanese/Chinese dishes.