Title: Cold Cucumber Soup - Naing Kuk *
Categories: Korea Soup
Yield: 4 Servings

2	md	Cucumbers
2	tb	Light Soy Sauce
1 1/2	tb	White Vinegar
1	tb	Chopped Green Onions
1/2	ts	Sugar
1/2	ts	Chili Powder
1 1/2	ts	Sesame Oil
5	c	Chicken Stock
2	ts	White Sesame Seeds

Peel the cucumbers and slice very thinly. Place in a dish and add the soy sauce, vinegar, green onions, sugar, chili powder and sesame oil. Set aside for 1 hour, then add the chicken stock.

Toast the sesame seeds in a small pan over medium heat until they turn golden and begin to pop, then grind finely.

Transfer the soup to a tureen and sprinkle on the sesame seeds. Serve at room temperature or slightly chilled.

From Asia The Beautiful Cookbook. Typed by Syd Bigger.

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