Categories: Asian

Ingredients

• 1 lb. ground pork
• 1/4 cup light soy sauce
• 10 garlic cloves, mashed or finely minced
• 1/4 tsp black pepper
• 5 large cucumbers, peeled, ends NOT trimmed
• 3 chicken bouillon cubes
• 1 bunch honshimeji mushrooms, trimmed and separated
• 1/4 cup thinly sliced scallions

Directions

1. In a bowl, mix together the pork, soy sauce, garlic and pepper.

2. Halve the cucumbers crosswise. Using a measuring spoon, hollow out the cucumbers so each of them becomes a hollow tube with a solid end. Pack each tube with the pork mixture.

3. In a large Dutch oven, combine 12 cups water and the bouillon cubes and bring to a boil over high heat. Add the stuffed cucumbers, reduce the heat and simmer for 30 minutes. Add the mushrooms and cook until the pork is cooked through and the cucumber is tender, about 15 minutes longer.

4. Transfer the cucumbers, mushrooms and some of the broth into bowls, then serve with the scallions on top.

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