This old cucumber soup is a Chinese classic that is ideal for the wet and stuffy spring season. It helps eliminate body moisture and heat and has a hiuretic effect on the body. Combined with the Chinese yam, it creates a milky broth that is slightly sweet in taste and very rich in flavours.
How do I prepare it?
- Pre-marinate the pork with the salt and let it sit for at least an hour (overnight is best)
- Begin boiling your soup water
- Soak gingko biloba, dates and lotus seeds in warm water
- Blanch the pork in a separate pot of boiling water
- Wash, peel and cut Chinese yam (be careful to wear gloves as the raw yams will make your skin itchy upon contact)
- Wash and peel old cucumber. Keep the skin and remove seed pouch. Cut into large cubes.
- Bring water to a boil and put all the ingredients in together. Bring to boil.
- Reduce to low heat and simmer for 3 hours.
- Serve and enjoy!
- This is a neutral and healthy soup for children
- Old cucumber is effective in clearing heatiness
- This soup is great for the wet and stuffy spring season
- It has a mild effect of reducing heatiness, although it is not a severely cooling soup
- Not recommended to drink if you have a cough as any “cold” soups do not help with cough symptoms
- Chinese yam will make your skin itchy upon contact, so be sure to wear gloves when handling fresh Chinese yams