薑蔥清湯小黃瓜櫛瓜

Name: 薑蔥清湯小黃瓜櫛瓜
Cook time: 10 min
Total time: 10 min
Ingredients: 小黃瓜 100 g (≈ 1 條); 甜椒 70 g (≈ ½ 個); 櫛瓜 70 g (≈ ½ 條); 鹽 ⅓ 茶匙; 香油 ¾ 茶匙; 水 360 ml; 薑 1 片; 蔥 1 根

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Start by simmering ginger and scallion in water to build aromatic broth. Season with salt and a final drizzle of sesame oil for fragrance. Add sliced core vegetables at the end so they stay crisp and light.