Filling Stuffed Cucumber Soup With Chicken and Mushrooms
Gretel Shaw
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!
8cupschicken stock (chicken broth or chicken bouillon)
1mediumonion - diced
4tablespoonschili paste
1tablespoonmiso paste
1teaspoonfish sauce
2bundlessoba noodles
2tablespoonsgreen onions (scallions or green shallots)
2tablespoonscilantro (coriander)
1wholegarlic - slivered
1mediumlime
3tablespoonsrice 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.