Old Cucumber Soup
Old cucumber soup is especially popular during hot weather. It is believed to help cool the body from the inside, making it perfect for hot humid climates. It has a clean, mellow flavour that’s naturally sweet from the old cucumber and red dates, with a rich, savoury depth from the pork bones and umami sweetness from the dried squid. The texture of the soup is light and smooth, while the old cucumber turns soft and tender after simmering, almost melting in your mouth.
Servings: 6
Ingredients
- 1 dried squid 1个鱿鱼干/吊片
- 2 red dates 2个红枣
- 3 dried oysters 2个蠔豉
- 800 +/- grams old cucumber 800+/- 克老黄瓜
- 500 grams pork ribs 500克猪骨
- 2500-3000 ml water 2500-3000毫升水
- 20 grams goji berries 20克枸杞
- salt to taste 适量盐
Instructions
- Rinse dried ingredients
- Rinse and soak the dried squid for 10 minutes. Then remove the plastic-like strip and eyes. Rinse the oyster, red dates (remove pit), and goji berries. Set aside.
- Prepare the old cucumber
- Clean the skin. You can use a clean cloth to scrub or use a brush. Cut into half lengthwise, remove seeds, and slice into chunks. No need to peel the skin.
- Blanch the pork ribs
- Place pork ribs in a pot of water. Bring water to a boil. You will see impurities and scum floating on the water. Off the stove. Then discard the water. soup.
- Assemble the soup
- In a large pot, combine pork ribs, old cucumber, dried squid, dried oysters, red dates, and water. Bring to a boil, then reduce to a low simmer.
- Simmer
- Simmer gently for 2 to 3 hours. The old cucumber will turn soft and the soup will be flavourful.
- Season
- Add goji berries in the last 10 minutes. Season with salt to taste.
- Serve
- Serve hot. Enjoy it on its own or with rice as part of a wholesome family meal.
Notes
Choosing old cucumber – Choose those that have a firm body and without blemishes on the skin.
Thorough cleaning and blanching the meat – Always rinse the pork ribs until the water runs clear. Then blanch ribs or bones before simmering to keep your soup clear and reduce porky taste.
Simmer gently, not boil – A gentle simmer extracts the best flavours and keeps the broth light.