“Stuffed cucumber soup” certainly sounds like something that shouldn’t work. But like deep-fried Oreos, cocktails with egg whites, all various offals, and many others things in life — don’t knock it until you’ve tried it.
Simmering cucumbers bring their brininess and create a beautiful, spoon-able silky texture. The mushrooms are adorable and woodsy, the chicken filling gingery and warm with garlic, the noodles add a filling toothsome bite.
Filling Stuffed Cucumber Soup With Chicken and Mushrooms
These stuffed cucumber soup with chicken and mushrooms is my go-to soup when I want something filling and hearty. I love that it's made with veggies too!
Ingredients
Stuffing Ingredients
1 pound ground chicken (minced chicken)
1 teaspoon salt
1 teaspoon ground black pepper- 1 teaspoon five spice - Chinese
1 tablespoon ginger - freshly grated
1 tablespoon soy sauce
5 cloves garlic - diced
1 medium green onions (scallions or green shallots) - diced
Soup Ingredients
- 4 large cucumbers - peeled
- 2 ounces Enoki mushrooms
8 cups chicken stock (chicken broth or chicken bouillon)
1 medium onion - diced- 4 tablespoons chili paste
- 1 tablespoon miso paste
1 teaspoon fish sauce- 2 bundles soba noodles
- 2 tablespoons green onions (scallions or green shallots)
2 tablespoons cilantro (coriander)- 1 whole garlic - slivered
1 medium lime
3 tablespoons rice vinegar - for topping
Instructions
- Halve each of the cucumbers through the middles. Using a long butter knife, scoop out the innards of each, scraping well and removing all the seeds until you have a nice hollow cucumber cave.
- In a large bowl, mix all the stuffing ingredients ’til combined. With a small spoon, begin stuffing each cucumber halves, bumping them on the counter to help get the air out and pack the filling in nicely.
- Once the cukes are well-filled, refrigerate them. Depending on the size of the cukes, there might be a good amount of leftover chicken mix. Make some quick mini meatballs to drop into the soup. Set these aside as well.
- Get a large dutch oven going over med-high heat with a light slick of oil or butter. Saute the onion for 5 minutes until it starts turning translucent. Add the mushrooms; they’re very delicate; look for a bit of browning. Remember to season as things go into the pot.
- Stir in the sambal, miso, fish sauce, and chicken stock. Bring to a boil.
- Take the cukes out of the fridge and slice each into 2 to 3 pieces to make them more manageable for serving later. Slide the cucumbers and mini meatballs in, reduce heat, and simmer for 30 minutes.
- Add the soba noodles and simmer for another ten minutes.
- To serve, ladle up big bowlfuls and give each serving a scattering of chopped scallions and herbs and a swirl of rice vinegar or lime juice for brightness.
Nutrition
Calories: 194kcalCarbohydrates: 15gProtein: 18gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 71mgSodium: 1959mgPotassium: 877mgFiber: 3gSugar: 6gVitamin A: 201IUVitamin C: 12mgCalcium: 68mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
