Traditional Old Cucumber & Sweet Corn Soup

Light yet deeply nourishing, this comforting soup combines old cucumber, sweet corn and dried seafood for natural sweetness and depth. Simple ingredients, timeless flavours and perfect for sharing at the table on Chinese New Year.

Traditional Old Cucumber & Sweet Corn Soup

Serves 3 - 4

Total Time 1 - 2 hours

Ingredients

Pocket Sweet Corn	2
Pork Soft Bone	250g
Old Cucumber	500–900g
Dried Scallops	10
Red Dates, halved	8
Dried Cuttlefish	2 small
Water	1.3L
Wolfberries	1 tbsp
Salt	To taste
Soy Sauce	1 tsp (to taste)

Cooking Method

Step 01	Cut the old cucumber lengthwise and use a spoon to scrape out the seeds. Cut into large chunks.
Step 02	Remove the husk and silk from the corn and cut into 8 pieces using the heel of a knife.
Step 03	Bring a pot of water to a gentle simmer. Add the pork and boil for about 3 minutes until scum rises to the surface. Discard the water and rinse the pork thoroughly to remove any remaining impurities.
Step 04	In a clean pot, add the pork, old cucumber, corn, dried scallops, red dates, dried cuttlefish and water. Bring to a boil over high heat, then cover and reduce to low heat.
Step 05	Simmer for 1 to 2 hours until the meat is tender and the soup is naturally sweet.
Step 06	Check the water level every 20 minutes. If needed, top up with about 250ml hot water at a time to avoid diluting the flavour.
Step 07	Add the wolfberries during the final 10 minutes of cooking. Season with salt and soy sauce to taste.