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Soups

Old Cucumber, Corn and Pork Bone Soup

traditionally supports clearing dampness and relieving spring sluggishness

By · Registered Nutritionist & TCM Practitioner

Prep
15 min
Cook
1 hr 30 min
Total
1 hr 45 min
Makes
1.2–1.5 L
Cooling & Summer HeatEnergy & VitalityBone & Joint WellnessEveryday Balance
Old Cucumber, Corn and Pork Bone Soup

Why people make this soup

When spring arrives with its persistent drizzle, many people notice a familiar heaviness: limbs feel leaden, joints ache, digestion slows, and enthusiasm simply drains away. In Cantonese food-therapy tradition, this seasonal slump is linked to excess dampness in the body. A simple pot of old cucumber soup with corn and pork ribs is one of the most popular household remedies — gently clearing heat, supporting fluid metabolism, and helping the digestive system get back on track.

Old cucumber (the yellowed, fully mature variety rather than young green cucumber) is prized in traditional practice for its mild cooling nature and ability to support the body’s water balance. Paired with sweet corn — which is associated with supporting the spleen and aiding fluid movement — and carrot, which adds gentle nourishment, the result is a light, naturally sweet soup that the whole family can enjoy.

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Frequently asked questions

When is this soup traditionally enjoyed?

This soup is traditionally made during the rainy spring season, when many people notice heaviness in the limbs, slower digestion, and low energy. In Cantonese food-therapy tradition, it is one of the most popular household soups for that seasonal period.

Why is the old cucumber left unpeeled?

The recipe instructs you to leave the skin on the old cucumber for extra benefit. The old cucumber used here is the yellowed, fully mature variety — not the young green cucumber — which is prized in traditional practice for its mild cooling nature and ability to support the body's water balance.

How long does the soup take to make, and how much does it yield?

Preparation takes about 15 minutes and cooking takes 1.5 hours, for a total time of roughly 1 hour 45 minutes. The finished soup yields approximately 1.2 to 1.5 litres.

Is this soup suitable for children and the elderly?

According to the recipe, this soup is naturally sweet and delicious, and children and the elderly both enjoy it.

Can I enhance the dampness-clearing effect of this soup?

The recipe suggests that if you want to strengthen the dampness-clearing effect, you can add a small handful of red adzuki beans (chi xiao dou) and white hyacinth beans (bian dou) to the pot.

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