Soups
Old Cucumber Mung Bean Barley Dried Scallop Pork Soup
traditionally used to relieve summer heat, support fluid replenishment, clear dampness, and nourish the digestive system
Why people make this soup
The summer solstice — the day Bro Niu wrote this recipe — marks peak yang energy, the most intense heat of the year, and also peak risk of dehydration and heatstroke. On days like this, the Cantonese tradition of cooking restorative soups comes into its own. Old yellow cucumber (the mature, large version of the cucumber, with a golden-yellow skin) stands out from other summer gourds for its relatively rich content of vitamins A, C, and E, which help support the immune system, protect against the effects of sun exposure, and provide cellular energy. When cooked in a long soup with mung beans, barley, dried scallops, and pork shin for two full hours, even those with weaker constitutions can comfortably drink it — the long cooking time turns this into something gentle and deeply nourishing rather than harsh.
Who it suits / who should be cautious
- The whole family can enjoy this soup, including children and older adults.
- Well suited to hot, humid days and to people who feel heavy, lethargic, or low on appetite.
- Pregnant women should replace the barley with adzuki beans (chi xiao dou) — barley may stimulate uterine contraction.
- Gout sufferers: replace mung beans with adzuki beans — Bro Niu specifically notes this version is more helpful for lowering uric acid.
- If old yellow cucumber is unavailable, winter melon is an excellent substitute (Bro Niu confirms this directly).
Why these ingredients (the food-therapy logic)
- Old yellow cucumber (lao huang gua): The aged, mature cucumber — skin yellowed, seeds developed — is what gives this soup its identity. Beyond its vitamin content, it is traditionally associated with clearing stomach heat, supporting bowel regularity, reducing cholesterol accumulation, and hydrating the body. The scraped-out seed pulp, full of juice, can be applied to the face and hands as a natural skin-brightening treatment — Bro Niu specifically recommends not wasting it.
- Mung beans (lu dou): Classic cooling and detoxifying summer ingredient. Clears summer heat, supports the liver, and balances the richness of the dried scallops and pork.
- Barley / Job’s tears (yi mi): A combination of raw and cooked barley strengthens the spleen and removes dampness. Raw barley clears heat more effectively; cooked barley is gentler on the stomach.
- Dried scallops (yao zhu): Adds deep umami and natural sweetness to the broth while contributing nourishing qualities.
- Pork shin (zhu zhan): Lean and collagen-rich, pork shin provides substance and nutrition without making the soup overly fatty.
- Dried tangerine peel (chen pi): Aids digestion, adds fragrance, and moderates any bloating from the beans.
Ingredients (5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Old yellow cucumber (lao huang gua) | 1 whole, about 800 g | Skin on, scrape out seeds, cut into chunks |
| Mung beans (lu dou) | 38 g (about 1 liang) | Soaked and rinsed |
| Mixed raw and cooked barley (sheng shu yi mi) | 38 g total | Or use all raw barley |
| Dried scallops (yao zhu) | 3 pieces | Soaked briefly to soften |
| Pork shin (zhu zhan) | 1 piece (300–400 g) | Cut into chunks, blanch in boiling water |
| Dried tangerine peel (chen pi) | 1 piece | Soaked to soften |
Method
- Wash the old yellow cucumber and keep the skin on — scrape out and set aside the seed pulp (use it as a face/hand treatment later). Cut the cucumber into large chunks.
- Soak the mung beans, barley, scallops, and tangerine peel separately. Rinse well.
- Cut the pork shin into chunks and blanch in boiling water for a couple of minutes to remove impurities. Drain and set aside.
- Combine all ingredients in a pot with 10 bowls of water.
- Bring to a boil, then reduce heat and simmer for 2 full hours, until approximately 5 bowls of broth remain.
- Serve with the solids — eat the beans, cucumber, and pork alongside the soup.
Bro Niu’s tips
The seed pulp scooped from the inside of the old cucumber should not be thrown away — it is full of juice and has excellent skin-brightening and anti-wrinkle qualities when applied directly to the face and hands. A lovely bonus from the prep work. For gout sufferers, swapping mung beans for adzuki beans makes the soup particularly helpful for clearing uric acid. If buying dried scallops, try the shops along Sheung Wan’s dried seafood streets for good quality — compare prices between shops as those with fancier fit-outs tend to charge more.
Community questions answered (selected)
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Q (reader): Bro Niu, is the barley a combined amount of raw and cooked, one liang in total? Bro Niu: Yes — raw and cooked barley together, totalling 1 liang.
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Q (reader): Bro Niu, I cannot find old yellow cucumber where I live. Can I use winter melon instead? Bro Niu: Yes, winter melon is a fine substitute.
-
Q (reader): Is this soup suitable for people with gout? Bro Niu: For gout, replace the mung beans with adzuki beans (chi xiao dou) — that version is more helpful for clearing uric acid.
Published June 21, 2019 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
