This is kind of a weird one. But I have found it comes in handy- especially when Larry Kerf gives you a dozen enormous cucumbers from his garden. Add pork and miso and you’ve got a stew going.
Helen
- 8 cups chicken broth
- 3 thick slices fresh ginger
- 3 whole garlic cloves, peeled
- 1/2 lb. ground pork
- 2 TBSP freshly grated ginger
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 TBSP soy sauce
- 1 egg
- 1/4 cup fine bread crumbs, or 1/2 cup panko bread crumbs
- 3-4 large cucumbers
- 1/2 cup light Miso
In a large stock pot, bring chicken broth, sliced ginger and whole garlic to a low simmer. Let simmer while preparing cucumbers and pork.
Combine pork, ginger, garlic, salt, pepper, soy sauce, egg and bread crumbs until the mixture is uniform.
Peel cucumbers and cut into thirds. Core each third with a vegetable peeler or melon baller. Stuff cucumbers with pork mixture.
Add stuffed cucumbers to broth, trying to keep the cucumbers submerged, and return to a simmer. Adjust heat to medium low and partially cover pot. Simmer for 35-40 minutes until cucumbers are tender.
Gently remove cucumbers from broth, setting aside or in soup bowls. Discard whole garlic and ginger slices. Stir 1/2 cup miso into the broth. Ladle miso broth over cucumbers and serve.
Spencer Family Cookbook 