Old Cucumber Soup (老黄瓜汤)

Yummy Bakes | 2:04 PM |
This is a very common soup and amongst locals but we are having it for the very first time. A little unbelieving - but its true.

Thanks to Noobcook for giving me a chance to taste the soup.

Ingredients (Serves 3)
One small to medium size Chinese old cucumber
1.3 litres of water10 red dates
6 dried scallops200g pork ribs
1 piece dried cuttlefish (optional)
1 sweet corn, cut to small pieces (optional)
1 medium carrot, peeled and cut (optional)

1. Scrub the skin of the old cucumber clean and cut it in half, length-wise. Scoop out the seeds using a spoon. Cut into small pieces.
2. In a small pot, blanch the pork ribs in boiling water for about 5 minutes (so as to remove the irky bits). Drain and set aside.
3. In a pot, add all the ingredients and bring to a boil for about 5-10 minutes. After which, simmer the soup over low heat for about 30 minutes. Season with salt if desired.

- The reason for leaving the skin on is to prevent the flesh from turning mushy after cooking.
- Some people like to consume the seeds so if you do, then you don’t have to scoop them out.
- If you like your soup to be thick and rich, you can continue boiling for up to 2 hours.


  1. Love this soup. A KL friend taught me how to cook this many years ago. But sadly I can't find this old cucumber here.

  2. I like clear chinese soups but no chance of cooking them. Can only drool at your pics!

  3. Mmm...very delicious and healthy soup.

  4. MaryMoh - what a shame! Never mind lah cook it when you next go home.

    Busygran - your family don't like chinese soup?

    Anncoo - thanks. People are more health conscious.

  5. I cook this quite often as my kids love this soup. But I don't add sweet corn and carrot. I think your version will be much sweeter.


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