Naing Kuk

Slice the cucumbers into thin rounds, approximately ¼-inch thick, and set aside.

Bring the chicken stock to a gentle boil in a large pot over medium-high heat.

Add the sliced cucumbers to the boiling stock and return to a simmer, cooking for 3-4 minutes until the cucumbers are tender but still retain a slight firmness.

In a small bowl, combine the light soy sauce, white vinegar, sugar, and chili powder, stirring until the sugar dissolves completely.

Pour the soy sauce mixture into the pot with the cucumbers and stir gently to distribute the seasonings evenly.

Drizzle the sesame oil over the surface and stir to incorporate throughout the broth.

Ladle the soup into serving bowls and garnish each bowl with a sprinkle of white sesame seeds and chopped green onions.