Go Back
Old-Cucumber-Soup-Recipes

Old Cucumber Soup Recipe

A simple Cantonese slow-boiled soup that I make whenever I feel the weather getting too warm. The old cucumber turns soft and creamy after long simmering, and the soup has this natural sweetness from the dates and dried seafood. Really comforting and super easy once you try it.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 4 People
Course: Asian Home Cooking, Soup
Cuisine: Cantonese, Chinese
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Old cucumber Scrubbed and deseeded, cut into thick chunks
  • 600 g Pork bones or chicken bones
  • 10 Red dates Seeds removed
  • 1 Honey date Optional
  • 3 Dried scallops
  • 3 Dried oysters
  • 1 Tbsp Goji berries
  • 3 Slices Ginger
  • 1 Piece Dried cuttlefish optional
  • 2 Liters Water
  • Salt to taste

Equipment

  • 1 Large pot for slow simmering
  • 1 Knife to cut the cucumber
  • 1 Cutting board
  • 1 Strainer  to skim off impurities
  • Slow cooker

Method
 

Prep the ingredients
  1. Wash the old cucumber well, don’t peel the skin. Cut it lengthwise and remove the seeds, then chop into big chunky pieces. Blanch the pork or chicken bones in boiling water for 5 mins, then rinse them clean.
Add everything into the pot
  1. Place the bones, cucumber, red dates, dried scallops, dried oysters, ginger, cuttlefish (if using), and goji berries into a big pot. Pour in the 2 liters of water.
Bring to boil then simmer
  1. Heat on high until the soup starts boiling. Then lower the heat and let it simmer slowly for about 3 hours. If using a slow cooker, cook on LOW for 6–8 hours.
Season and serve
  1. Add a bit of salt, just enough to bring out the taste. Serve the soup hot. The cucumber should be super soft and the broth light but full of flavor.

Notes

  • Don’t peel the old cucumber; the skin gives more flavor and nutrients.
  • If you can’t find old cucumber, normal or English cucumber works too, just a little lighter taste.
  • This soup is considered “cooling,” so not recommended for pregnant women.
  • Store leftovers in the fridge once it cools down, or it might turn sour.
  • You can switch pork bones to chicken bones, or even make a veggie version with mushrooms.