Embrace Comfort: Simmered Old Cucumber Soup with Scallops
A deeply savory, gently sweet soup featuring softened old cucumber and umami-rich dried seafood.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Old cucumber soup is a treasured staple in Cantonese cuisine, often prepared during the humid summer months. Unlike the crisp, refreshing cucumber we enjoy in salads, old cucumbers are mature, slightly yellowed, and possess a subtly sweet, almost melon-like flavor that intensifies with slow simmering. This soup is not just about taste; it's a remedy, believed to dispel 'heatiness' from the body, offering a soothing, nourishing experience. The addition of dried scallops and shiitake mushrooms contributes a profound umami depth, transforming a humble vegetable into a culinary hug.
- •Surprisingly Sweet Depth - The old cucumber mellows into a delicate sweetness, a far cry from the typical cucumber's crispness.
- •Umami-Rich Broth - Dried scallops and shiitake mushrooms infuse the soup with layers of savory flavor.
- •Tender, Comforting Texture - Slow simmering transforms the cucumber into a melt-in-your-mouth texture.
- •Nourishing and Revitalizing - Red dates contribute natural sweetness and are believed to have health-boosting properties.
- •Subtle Aromatic Spice - A touch of ginger and white pepper adds a gentle warmth and complexity.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1 large Old cucumber (peeled, seeded, and chopped)
- 6-8 pieces Dried scallops (soaked in warm water for 30 minutes)
- 6-8 pieces Dried shiitake mushrooms (soaked in warm water for 30 minutes, stems removed)
- 500 grams Pork ribs or chicken bones (blanched)
- 6-8 pieces Red dates (jujubes) (pitted)
- 3-4 slices Ginger (smashed)
- 2.5 liters Water
- to taste Salt
- to taste White pepper (ground)
Step-by-Step Instructions
- 1
Rinse the dried scallops and shiitake mushrooms after soaking. Gently squeeze out excess water from the mushrooms. This step ensures you remove any impurities and prepare them for optimal flavor release in the soup.
~5 min
- 2
Blanch the pork ribs or chicken bones in boiling water for 5-10 minutes. This crucial step removes impurities and excess fat, resulting in a cleaner, clearer broth. You'll notice foam rising to the surface, which you should discard.
~10 min
- 3
Thoroughly rinse the blanched pork ribs or chicken bones under cold running water. This helps remove any remaining impurities and stops the cooking process, preventing the meat from becoming tough.
~5 min
- 4
In a large pot or soup pot, combine the old cucumber, dried scallops, dried shiitake mushrooms, blanched pork ribs/chicken bones, red dates, and smashed ginger. The ginger will add a subtle warmth and complexity to the broth.
~5 min
- 5
Pour in 2.5 liters of water, ensuring all ingredients are submerged. The water is the foundation of the soup, so use good quality, filtered water for the best flavor.
~2 min
- 6
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and gently simmer, covered, for at least 2 hours, or up to 3 hours for a more intense flavor. Slow simmering allows the flavors to meld and deepen, creating a richer, more complex broth.
~120 min
- 7
Skim off any scum that rises to the surface during the first hour of simmering. This ensures a clear and pure broth, free of impurities.
~5 min
- 8
After simmering for at least 2 hours, use a pair of tongs to carefully remove the pork ribs or chicken bones. The meat will have imparted its flavor to the broth. You can shred the meat and add it back to the soup if desired.
~5 min
- 9
Season the soup with salt and white pepper to taste. Start with a small amount and adjust as needed. White pepper adds a subtle heat and aroma that complements the other flavors.
~2 min
- 10
Ladle the hot soup into bowls and serve immediately. Garnish with fresh cilantro or a sprinkle of white pepper, if desired. The soup should be fragrant and deeply flavorful, with a tender, melt-in-your-mouth texture.
~1 min
How Do I Know It's Ready?
The cucumber should be very tender and easily pierced with a fork. The broth should be flavorful and aromatic.
Frequently Asked Questions
Yes, you can! Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours.
Final Thoughts
I hope you enjoy making this Embrace Comfort: Simmered Old Cucumber Soup with Scallops as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!