Cucumber & Bamboo Beancurd Soup

If you live near an Asian market, you should be able to find “bamboo beancurd,” a nice change of pace for those into tofu. Here it’s used in a warming soup with cucumbers. Can’t find bamboo beancurd? You can substitute any firm variety of tofu – plain, pressed, or baked – cut into strips or cubes. You can use any type of cucumber for this soup, although if it has a lot of seeds, I recommend scooping them out. Easy to make this vegan if you use veggie broth.


  • 1 oz bamboo beancurd, soaked until soft in warm water (approximately 1 h), then cut into 1″ lengths
  • 4 oz cucumber, cut into 1.5″ lengths, then cut into eighths lengthwise
  • 1 T oil
  • 1 scallion, minced
  • 2 sliced fresh ginger root, minced
  • salt to taste
  • 2 c stock or broth


  1. Heat the oil in the wok over medium high heat just until it shimmers.
  2. Add the scallion and ginger and explode just until fragrant.
  3. Add the broth and bring to a boil; reduce to a simmer immediately.
  4. Add the cucumber and cook just until it’s tender.
  5. Season to taste.

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