Old Cucumber Soup
Hawker • Singapore
About Old Cucumber Soup
Old cucumber soup with pork ribs and red dates — traditional Chinese
How to Make Old Cucumber Soup (Traditional & Healthy Version)
Old Cucumber Soup is a beloved staple in Singaporean households and kopitiams, celebrated for its comforting flavors and nutritional benefits. This humble, clear broth is a mainstay in Singaporean hawker culture, often enjoyed as a light yet nourishing accompaniment to rice or on its own as a wholesome meal. The soup brings together old cucumber (lau huang kua), pork ribs, red dates, and goji berries, simmered gently to create a naturally sweet, umami-rich broth. Originating from traditional Chinese influences and adapted over generations in Singapore, Old Cucumber Soup reflects the multicultural tapestry of the Lion City. Local cooks have embraced fusion, sometimes adding carrots or dried cuttlefish for extra depth. It’s a common sight at hawker centres and family dinners, especially during hot and humid days when a soothing, hydrating dish is needed. With its subtle flavors and mild herbal notes, Old Cucumber Soup is perfect for all ages and a wonderful way to embrace healthier eating in Singapore's fast-paced culinary landscape.
Ingredients(for 1 medium bowl per person (approx. 400ml))
- 1 medium (about 400g) Old cucumber (lau huang kua) (washed, scrubbed, cut into thick slices)
- 200g Pork ribs (lean, cut into 3-4cm pieces)
- 6 pieces Red dates (seeded, rinsed)
- 1 tablespoon Goji berries (wolfberries) (rinsed)
- 1 small piece (optional) Dried cuttlefish (adds depth of flavor) - optional
- 1 small (about 80g) Carrot (peeled, cut into chunks)
- 2 Garlic cloves (lightly crushed)
- 1.2 liters Water (filtered)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon White pepper (freshly ground, to taste)
Instructions
- 1
Rinse pork ribs thoroughly and blanch in boiling water for 2 minutes to remove impurities. Drain and set aside.
5 minutes
Blanching ensures a clear, clean-tasting soup.
- 2
In a large pot, add 1.2L water, pork ribs, and garlic. Bring to a boil over high heat.
5 minutes
Start with cold water for best extraction of flavor from the pork.
- 3
Add old cucumber, carrot, red dates, and (optional) dried cuttlefish. Lower heat and simmer gently.
5 minutes
Do not overboil to keep vegetables tender, not mushy.
- 4
After 10 minutes, skim off any scum or excess oil from the surface for a clearer broth.
2 minutes
Use a fine-mesh ladle for easy skimming.
Why This Dish is Healthy
This soup is a healthy choice thanks to its low calorie count and nutrient-dense ingredients. By using lean pork ribs and minimal oil, it keeps saturated fat to a minimum. The inclusion of old cucumber and carrots boosts fiber intake, aiding digestion and promoting satiety. Antioxidant-rich goji berries and red dates further elevate the soup’s health profile, making it a great addition to a balanced, heart-healthy diet.
Old Cucumber Soup is low in calories and fat, making it ideal for calorie-conscious eaters. The old cucumber is rich in dietary fiber, vitamin C, and potassium, supporting hydration and skin health. Pork ribs provide protein and essential B vitamins, while goji berries and red dates add antioxidants and trace minerals. This nourishing soup is hydrating, gentle on digestion, and packed with micronutrients, making it suitable for all ages.
Pro Tips
- 💡Tip 1: Scrub old cucumber thoroughly but leave some skin on for extra fiber and flavor.
- 💡Tip 2: Skim scum and oil as the soup simmers for a clearer, lighter broth.
- 💡Tip 3: Add goji berries only at the end to preserve their nutrients and vibrant color.
Storage & Serving
Allow soup to cool completely before storing in an airtight container. Refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of water if needed. Do not freeze as texture of vegetables may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
| Protein | 6.0 g |
| Carbohydrates | 8.0 g |
| Total Fat | 4.0 g |
| Fiber | 1.0 g |
