Old Cucumber Soup

Home-made soups make an excellent contribution to the vegetarian diet. Try this simple and yet delicious old cucumber clear soup. The texture of cardoncello mushrooms is quite crunchy, making the most suitable mushroom for cooking soup.

Preparation: 10 mins, Cooking time: 40 mins

Ingredients (serves 4)
° 250g-300g old cucumber
° 50g-100g cardoncello mushroom (king oyster mushroom), shredded
° 1 ear corn, cut into 4 pieces
° 1 carrot, peeled and cut into 1cm thickness
° 10-12 dried kelps in knot
° 4 red dates (optional)
° 1.25 litres water
° 1 slice ginger
° salt, to taste
° pepper, to taste
° 1 tablespoon light soy sauce
° a small handful fresh coriander leaves (optional), for garnish

Method
1. Slice the old cucumber in half lengthways and scoop out the seeds with a small pointed spoon. Cut the flesh into 2.5cm pieces.
2. Place all the ingredients and water in a pot. Bring soup to a boil and simmer for 30 minutes or until all the vegetables are tender. Season to taste with salt, pepper and light soy sauce.
3. Ladle the soup into individual serving bowls, garnish with coriander leaves and serve.

Tip
1. Vegetarian mock meat and chinese wolfberries can be added, if desired.