Skip to content
Looking for something?

OLD CUCUMBER SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

11.47 g

Sodium (mg)

709.08 mg

Vitamin A (IU)

76.64 IU

Saturated Fat (g)

0.11 g

Energy (kcal)

55.41 kcal

Fat (g)

0.37 g

Trans Fat (g)

0 g

Salt (g)

1.77 g

Calcium (mg)

27.31 mg

Monounsaturated Fat (g)

0 g

Cholesterol (mg)

2.55 mg

Iron (mg)

0.25 mg

Vitamin C (mg)

2.1 mg

Fibre (g)

0.56 g

Sugars (g)

10.45 g

Protein (g)

2.01 g

Potassium (mg)

112.81 mg

Total

45.9 g

2836.33 mg

306.57 IU

0.46 g

221.63 kcal

1.48 g

0 g

7.08 g

109.26 mg

0.01 g

10.2 mg

1 mg

8.39 mg

2.23 g

41.79 g

8.03 g

451.23 mg

  • 1 old cucumber
  • 350 g pork bones or pork ribs
  • 2 dried scallop
  • 5 pieces yuzhu (polygonatum)
  • 1 tbsp wolveberries
  • 2 tbsp honey dates
  • 2 litre water
  • 2 tbsp Knorr SavorRich Chicken Concentrated Seasoning
  • 1 Blanch pork bones in boiling water for 5 minutes, remove any residue.
  • 2 Remove old cucumber seeds and cut into chunks.
  • 3 Wash and soak dried scallop and wolveberries.
  • 4 In a big pot, boil 2L of water. Add all the ingredients except wolveberries, boil it over medium high fire for 30-45 minutes
  • 5 Turn fire to medium low, let the soup to simmer for 30 minutes.
  • 6 Add wolveberries and season it with Knorr SavorRich, continue to cook for 15 minutes. Serve hot. Tips: You may add some HOT water before step 5 if the water evaporated during the cooking process. DO NOT add cold water.