Old Cucumber, Mung Bean, Job's Tears & Dried Scallop Soup

Why people make this soup

Old cucumber has thick, firm skin and flesh, so it’s not for stir-fries — it’s a soup vegetable through and through. In tradition it’s used to clear heat, drain dampness, ease swelling and soothe a dry mouth, which makes it a favourite for people who feel damp or run hot. Just after a cold, when a little residual heat lingers, you often feel drained and listless — but it’s too soon for rich tonic soups. Pairing old cucumber with cooling mung bean and Job’s tears, plus savoury dried scallop, gives you a soup that clears that leftover heat while gently supporting the body. This is one of Nourilo’s go-to recovery soups.

Method

1. Wash the old cucumber, split it open and scrape out the seeds, then cut into chunks.
2. Rinse and soak the mung beans, Job’s tears and dried scallops separately.
3. Add all ingredients, including the scallop soaking water, to 2.4 L of water and simmer for 2 hours down to 1.2–1.5 L. Eat the soup along with the ingredients.

Nourilo’s Tips

This soup is light and pleasant — fine for young and old. If your constitution is on the cold side, add 3 slices of fresh ginger. And don’t waste the cucumber pulp and juice you scraped out: soak your hands in it for a brightening, softening effect on the skin.