Cucumber and Egg Japanese Soup

Name: Cucumber and Egg Japanese Soup
Yield: 4
Ingredients: 1 liter of chicken broth; "Japanese soy sauce" to taste; salt to taste; 1 cucumber, peeled and sliced into rounds; 4 eggs

1
1 liter of chicken broth
2
"Japanese soy sauce" to taste
3
salt to taste
4
1 cucumber, peeled and sliced into rounds
5
4 eggs

Ingredients

1
1 liter of chicken broth
2
"Japanese soy sauce" to taste
3
salt to taste
4
1 cucumber, peeled and sliced into rounds
5
4 eggs

Directions

1
Bring the chicken broth to a boil, season with salt and Japanese soy sauce
2
Let it simmer for 3 minutes after adding the cucumber
3
Break an egg into the pot at a time, allowing each one to cook on top of the cucumber without stirring
4
Cook over low heat until the eggs are set
5
Serve in individual bowls
6
If desired, you can substitute the cucumber with 1/2 cup of green peas or 1/2 cup of cooked and chopped corn.