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OLD CUCUMBER SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
11.47 g
Sodium (mg)
708.84 mg
Vitamin A (IU)
76.64 IU
Saturated Fat (g)
0.12 g
Vitamin D (mcg)
0 mcg
Energy (kcal)
55.41 kcal
Fat (g)
0.37 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0 mcg
Vitamin B6 (mg)
0.03 mg
Salt (g)
1.77 g
Folate (mcg)
5.32 mcg
Calcium (mg)
27.13 mg
Zinc (mcg)
0.22 mcg
Monounsaturated Fat (g)
0 g
Cholesterol (mg)
2.55 mg
Iron (mg)
0.25 mg
Selenium (mcg)
0.3 mcg
Vitamin C (mg)
2.1 mg
Fibre (g)
0.56 g
Sugars (g)
10.45 g
Protein (g)
2.01 g
Copper (mg)
0.08 mg
Potassium (mg)
112.81 mg
Total
45.9 g
2835.37 mg
306.57 IU
0.48 g
0 mcg
221.63 kcal
1.48 g
0 g
0 mcg
0.13 mg
7.09 g
21.29 mcg
108.54 mg
0.87 mcg
0.01 g
10.2 mg
1 mg
1.21 mcg
8.39 mg
2.23 g
41.79 g
8.03 g
0.33 mg
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.
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