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Prep
15m
Cook
10m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a small bowl, mix the sliced cucumber with the rice vinegar, sugar and salt until the sugar and salt dissolve. Set aside to pickle while you get on with the rest.
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For
2
M
I
For the quick-pickled cucumber
80
g
British cucumber , finely sliced into half moons
1 1/2
tsp
White rice vinegar
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Per Serving
Calories
573kcal
Fat
20g
Carbs
57g
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🌱 Plant Points: 6
🌾 For a GF option, swap the udon for rice noodles and use a gluten-free dark soy sauce (or tamari)
🫙 Storage: keep the pickle, hoisin topping and soup base in separate airtight containers in the fridge for up to 2 days - assemble fresh
❄️ Freezer: the hoisin tempeh and mushrooms freeze well for up to 2 months. The soup base and pickle don't freeze well
💡 If the soup ends up thicker than you'd like, loosen with a splash more soya milk
💡 Nutritional values are approximate and calculated per serving
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M
Monika V
22 days ago
I think this is probably the tastiest thing I’ve cooked this year!:) didn’t have oyster mushrooms, used shiitake mushrooms instead and that worked really great also. Will definitely make this one again, thank you!:)
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Gigi
22 days ago
"Tastiest thing I've cooked this year"?? 😭 I'll take that!! Thank you so much!
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Colleen B
25 days ago
I didn’t have silken tofu so the sauce is a bit more thick with the tofu I used instead but it’s STILL great! Next time will use silken tofu be more soup like. Love the cucumbers!
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Gigi
25 days ago
Glad it still turned out great! Silken tofu next time will def help thin it out. And the cucumbers, so good right? 😊
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M
Marcela D
a month ago
Delicious and simple! I used broccoli instead of mushrooms and rice noodles instead of udon and it turned out nicely :)
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Gigi
a month ago
Love that swap! Broccoli and rice noodles sound like such a nice twist, glad it turned out well 😊
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M
Maria S
a month ago
Simply amazing!
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Gigi
a month ago
Thanks, Maria! So glad you enjoyed it! 😊
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Prep
15m
Cook
10m
Total
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
In a small bowl, mix the sliced cucumber with the rice vinegar, sugar and salt until the sugar and salt dissolve. Set aside to pickle while you get on with the rest.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the quick-pickled cucumber
80
g
British cucumber , finely sliced into half moons
1 1/2
tsp
White rice vinegar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
573kcal
Fat
20g
Carbs
57g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 6
🌾 For a GF option, swap the udon for rice noodles and use a gluten-free dark soy sauce (or tamari)
🫙 Storage: keep the pickle, hoisin topping and soup base in separate airtight containers in the fridge for up to 2 days - assemble fresh
❄️ Freezer: the hoisin tempeh and mushrooms freeze well for up to 2 months. The soup base and pickle don't freeze well
💡 If the soup ends up thicker than you'd like, loosen with a splash more soya milk
💡 Nutritional values are approximate and calculated per serving
Only visible to you
Made it?
Cancel
M
Monika V
22 days ago
I think this is probably the tastiest thing I’ve cooked this year!:) didn’t have oyster mushrooms, used shiitake mushrooms instead and that worked really great also. Will definitely make this one again, thank you!:)
Like
Reply
Cancel
Gigi
22 days ago
"Tastiest thing I've cooked this year"?? 😭 I'll take that!! Thank you so much!
Like
Reply
Cancel
Colleen B
25 days ago
I didn’t have silken tofu so the sauce is a bit more thick with the tofu I used instead but it’s STILL great! Next time will use silken tofu be more soup like. Love the cucumbers!
Like
Reply
Cancel
Gigi
25 days ago
Glad it still turned out great! Silken tofu next time will def help thin it out. And the cucumbers, so good right? 😊
Like
Reply
Cancel
M
Marcela D
a month ago
Delicious and simple! I used broccoli instead of mushrooms and rice noodles instead of udon and it turned out nicely :)
Like
Reply
Cancel
Gigi
a month ago
Love that swap! Broccoli and rice noodles sound like such a nice twist, glad it turned out well 😊
Like
Reply
Cancel
M
Maria S
a month ago
Simply amazing!
Like
Reply
Cancel
Gigi
a month ago
Thanks, Maria! So glad you enjoyed it! 😊
Like
Reply
Cancel
