Cucumber and century egg soup

Wash and thinly slice cucumber, peel and crush garlic and chop scallion. Check century eggs as labeled, peel and cut into even wedges.

Warm the oil over low heat and gently turn the egg and garlic until lightly golden and fragrant without burning the garlic.

Remove briefly from heat to cool slightly, carefully add water around the edge while avoiding splashes, then return to heat and bring to a boil.

Add cucumber slices and let boiling return. Check they are hot through and slightly softened, then mix in salt and optional bouillon rather than turning off while the soup is still cooling from the added cucumber.

Turn off the heat, ladle into bowls, add scallion and cool slightly before drinking.