Old Cucumber Soup Recipe (Lao Huang Gua Tang)

Old cucumber: A large, wrinkled cucumber that is peeled and cut into chunks.

Pork ribs: Blanched in boiling water to remove impurities before adding to the soup.

Water: The base of the soup, used to simmer all ingredients together.

Dried scallops: Optional, adds a rich umami flavor to the soup.

Red dates: Pitted, adds sweetness and health benefits to the soup.

Dried cuttlefish: Optional, enhances the flavor of the broth.

Salt: Used to season the soup to taste before serving.

When preparing old cucumber for the soup, make sure to remove the seeds along with the peel. The seeds can add an unwanted bitterness to the soup. Additionally, when blanching the pork ribs, ensure you do it just long enough to remove impurities but not too long to avoid losing the meat's flavor. This step helps in achieving a clearer and more refined broth.

• old cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative in soups.

• old cucumber - Substitute with chayote: Chayote has a slightly sweet taste and firm texture, which works well in soups.

• blanched pork ribs - Substitute with chicken thighs: Chicken thighs provide a similar richness and depth of flavor to the soup.

• blanched pork ribs - Substitute with beef short ribs: Beef short ribs offer a hearty and robust flavor that complements the soup.

• dried scallops - Substitute with dried shrimp: Dried shrimp adds a similar umami flavor to the soup.

• dried scallops - Substitute with fish sauce: Fish sauce can provide the umami taste that dried scallops contribute.

• pitted red dates - Substitute with goji berries: Goji berries add a sweet and slightly tart flavor, similar to red dates.

• pitted red dates - Substitute with dried figs: Dried figs offer a sweet flavor and chewy texture, making them a good alternative.

• dried cuttlefish - Substitute with dried squid: Dried squid has a similar texture and flavor profile, making it a suitable replacement.

• dried cuttlefish - Substitute with anchovy fillets: Anchovy fillets can provide a similar depth of flavor and umami taste.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a rich umami flavor.

• salt - Substitute with miso paste: Miso paste provides saltiness and a deep, savory flavor to the soup.

• Allow the old cucumber soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.

• Transfer the cooled soup into airtight containers. Glass containers with tight-fitting lids are ideal as they do not absorb odors and are easy to clean.

• For short-term storage, place the containers in the refrigerator. The soup can be kept fresh for up to 3-4 days. Make sure to label the containers with the date to keep track of freshness.

• If you plan to store the soup for a longer period, consider freezing it. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• To prevent freezer burn, ensure that the containers or bags are sealed tightly. You can also wrap the containers in aluminum foil for an extra layer of protection.

• Label the containers or bags with the date and contents. The old cucumber soup can be stored in the freezer for up to 2-3 months.

• When ready to enjoy, thaw the soup in the refrigerator overnight. For a quicker option, you can place the sealed container or bag in a bowl of cold water.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling the soup as it can affect the texture and flavor of the old cucumber and other ingredients.

• If the soup appears too thick after reheating, you can add a bit of water or broth to achieve the desired consistency. Adjust the seasoning with a pinch of salt if necessary.

• Enjoy your old cucumber soup as a comforting and nutritious meal, knowing that it has been stored and reheated with care to maintain its delicious flavors.

• Gently reheat the old cucumber soup on the stovetop over medium heat. Stir occasionally to ensure even heating and prevent sticking. This method helps retain the soup's original flavors and textures.
• Use a microwave-safe bowl to reheat the soup in the microwave. Cover the bowl with a microwave-safe lid or plate to prevent splatters. Heat on medium power in 1-2 minute intervals, stirring in between, until the soup is heated through.
• For a more even reheating, consider using a double boiler. Place the soup in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the soup is warmed to your liking.
• If you have a slow cooker, you can use it to reheat the soup on the low setting. This method is particularly useful if you want to keep the soup warm for an extended period without overcooking it.
• To add a fresh twist, reheat the soup and then add a handful of fresh herbs like cilantro or parsley just before serving. This will brighten up the flavors and add a touch of freshness to the dish.

• Peeler: Used to peel the skin off the old cucumber.

• Knife: Essential for cutting the old cucumber into chunks.

• Cutting board: Provides a stable surface for cutting the cucumber.

• Pot: Used to boil water and cook the soup.

• Blanching pot: A separate pot for blanching the pork ribs.

• Strainer: Helps to drain the blanched pork ribs.

• Measuring cups: Used to measure the water accurately.

• Tongs: Useful for handling the pork ribs during blanching.

• Ladle: For stirring the soup and serving it.

• Timer: Helps to keep track of the simmering time.

• Salt shaker: For adding salt to taste before serving.

Prepare ingredients in advance: Peel and cut the old cucumber and blanch the pork ribs the night before.

Use a pressure cooker: Reduce cooking time by using a pressure cooker instead of simmering for an hour.

Pre-soak dried ingredients: Soak dried scallops and dried cuttlefish overnight to soften them and cut down on cooking time.

Batch cooking: Make a larger batch and freeze portions for quick reheating later.

Quick boil method: Use hot water to speed up the initial boiling process.