Pork and Cucumber Soup



4 cups (1 L) water

2 thin pork chops, trimmed of fat and bones,

and cut into 1/2 inch (1 cm) dice

4 or 5 large dried black mushrooms*, soaked in hot

water for 5 minutes and cut into 1/2 inch (1 cm) pieces

2 small cucumbers, peeled, cut in half lengthwise,

seeds removed, and cut into 1/2 inch (1 cm) dice

Salt to taste

1 scallion (spring onion) cut crosswise into pieces

1/4 inch (5 mm) wide (both white and green parts)

1/2 tsp (2 ml) sesame oil



* Available in finer supermarkets and Asian specialty shops



Bring the water to a boil in a large sauce pan. Add the cubed pork,

bring to a boil again, and reduce the heat. Simmer covered for 30

minutes. Remove any scum that floats to the surface. Add the

mushrooms, cucumbers, and salt and simmer for 10 minutes. Immediately

before serving add the scallions and the sesame oil, or add to

individual serving bowls after ladling the soup. Serves 4 to 6.