Soups
Old Cucumber, Mung Bean and Barley Pork Rib Soup
traditionally associated with clearing summer heat and nourishing fluids
Why people make this soup
When the weather turns hot and people are burning the candle at both ends — think students cramming for exams, or anyone skimping on sleep — the body can build up what traditional Chinese food therapy calls “internal heat”: scratchy throat, mouth sores, breakouts, or just a general feeling of dry stuffiness. Old (yellow) cucumber is one of the most classic Cantonese remedies for this kind of summer heat. Paired with mung beans and barley, this soup has been simmered in Hong Kong kitchens for generations as a way to stay cool from the inside out and keep the body’s fluids replenished through the sweltering months.
Who it suits / who should be cautious
- Suitable for most adults and children during hot weather, particularly those who feel dry, irritable, or overheated
- Those studying late, sleeping poorly, or who have developed minor mouth inflammation or skin breakouts from internal heat
- Pregnant women should omit Job’s tears (pearl barley) — substitute with an equal amount of adzuki beans (chi xiao dou) or hyacinth beans (bian dou)
- People with a cold or weak digestive constitution should drink in moderation
Why these ingredients (the food-therapy logic)
- Old cucumber (lao huang gua): The fully ripened yellow cucumber is considered cooling and moistening in traditional food therapy, with a rich content of vitamins and minerals; it is traditionally associated with clearing heat and promoting fluid production
- Mung beans (lu dou): A classic heat-clearing ingredient, associated in traditional use with relieving summer-heat toxins and supporting urination
- Job’s tears / pearl barley (sheng yi mi): Traditionally used to support the removal of dampness and to nourish the digestive system; also associated with promoting urination
- Dried tangerine peel (chen pi): Aids digestion and prevents the soup from becoming too cold in nature; adds a subtle fragrance
- Honey dates (mi zao): Sweetens the soup naturally and helps moderate the cooling properties of the other ingredients
- Pork ribs (pai gu): Provide body and nourishment; their long cooking time further moderates any overly cooling effect
Ingredients (4–5 bowls)
| Ingredient | Amount | Notes |
|---|---|---|
| Old (yellow) cucumber | 1 whole | Scrape out the seed cavity; cut into chunks |
| Mung beans | 37 g (1 liang) | Soak and rinse |
| Raw Job’s tears (pearl barley) | 37 g (1 liang) | Soak and rinse |
| Dried tangerine peel | 1 piece | Soak and rinse |
| Honey dates | 2 pieces | |
| Pork ribs | 225 g (6 liang) | Blanch first |
Method
- Rinse the old cucumber, scrape out the seed cavity with a spoon, and cut into large chunks.
- Soak and rinse the mung beans, Job’s tears, and dried tangerine peel separately.
- Blanch the pork ribs in boiling water for 2–3 minutes, then rinse.
- Place all ingredients into a pot with 10 bowls of water (about 2.5 litres).
- Bring to a boil, then reduce heat and simmer for 2 hours until the liquid reduces to about 4–5 bowls.
- Drink the soup and eat the solid ingredients together.
Bro Niu’s tips
This is a mild, nourishing soup that works for the whole family. Because the honey dates and pork ribs counterbalance the cooling properties, it is not overly cold even after two hours of simmering — so elderly family members can enjoy it too. If cooking for an older adult, consider adding about 37 g of adzuki beans for extra gentle support. A bonus tip: the scraped-out cucumber seed pulp has a soothing, brightening quality — it has long been used topically in traditional beauty practice, dabbed onto the face or hands to help calm the skin.
Community questions answered (selected)
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Q (Ann, reader): Is this soup suitable for an elderly person with yin deficiency and excess internal fire? Will the mung beans and barley make it too cold? Bro Niu: Because honey dates and pork ribs are included, and you simmer it for two full hours, the soup is no longer cold in nature by the time it is done. For older adults I’d suggest adding about 37 g of adzuki beans when you cook it.
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Q (小李, reader): I have a cold-damp constitution but already bought an old cucumber. Is there a way to use it without it being too cooling? Bro Niu: You can still use the old cucumber. Add some adzuki beans and an extra piece of dried tangerine peel, and make sure you simmer for a full two hours — that helps reduce the cooling nature of the cucumber. The葛根 (kudzu) in your pre-made herb packet already provides some balance too.
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Q (Wing, reader): Can I add black-boned chicken (wu ji) to this soup? Bro Niu: Yes, no problem at all. Black-boned chicken is nourishing and supports yin, so it fits well with this soup.
Published April 18, 2020 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
