Cucumber and Egg Japanese Soup

Name: Cucumber and Egg Japanese Soup
Yield: 4
Ingredients: 1 liter of chicken broth; 1 1/2 tablespoon of soy sauce; salt to taste; 1 cucumber, peeled and cut into slices; 4 eggs

1
1 liter of chicken broth
2
1 1/2 tablespoon of soy sauce
3
salt to taste
4
1 cucumber, peeled and cut into slices
5
4 eggs

Ingredients

1
1 liter of chicken broth
2
1 1/2 tablespoon of soy sauce
3
salt to taste
4
1 cucumber, peeled and cut into slices
5
4 eggs

Directions

1
Bring the chicken broth to a boil and season with salt and soy sauce
2
Let it simmer for 3 minutes, then add the cucumber
3
Crack each egg separately and pour them into the broth, allowing them to float on top of the cucumbers
4
Cook over low heat without stirring until the eggs are set
5
Serve in individual bowls
6
If desired, you can substitute the cucumber with 1/2 cup of peas or 1/2 cup of cooked and chopped okra
7
Yield: 4 servings.