In Vietnam cucumbers are used in many dishes including soups. Since cucumbers are in season, we decided to make this soup that's as light as the summer breeze.
- 3 quarts water
- 1 1/2 sliced cucumber (3/4 inch slices)
- 8 pieces dried or fresh mushroom
- 1/2 dried radish
- 1/2 teaspoon mushroom seasoning
- 1 teaspoon salt
- 1/2 teaspoon pinches pepper
Place water, sliced cucumbers, dried radish, and mushrooms in pot and let boil.
Once water boils, lower heat to a simmer and cook for 20-30 minutes.
Remove mushroom from pot, slice into strips, and place back into soup. Season soup with mushroom seasoning, salt, and pepper.
Place soup in a bowl and top with your favorite herbs. We dressed ours up with fresh cilantro and green onions.