Cucumber & Pork Soup

Due to the fact that cucumber is rich in all kinds of vitamins as well as calcium, phosphorus, iron, and other sorts of minerals, it is one of the essential vegetables that we cannot live without at our dining table. The traditional Chinese medicine believes that cucumber is diuretic, it subsides swelling, improves our looks (mix 1:1 of egg white and cucumber juice, apply it on your face, it is a great anti-wrinkle mask!), even more, it fights tumors! No matter how you cook cucumber – stir fry, eat it uncooked, or tossed cold with sauce, they all taste good. But, have you tried cucumber soup? If you cook a cucumber soup by following the recipe below, I know you will be pleasantly surprised – hmm.. delicious!


a). For step 1:

  • 120g (4.2 oz) pork
  • 1 teaspoon soy sauce
  • dash of ginger juice
  • 1 teaspoon cooking wine

b). For step 2 & 3:

  • 1 cucumber
  • 6 cups (1200cc) soup stock
  • cornstarch

c). For step 4:

  • 1 tablespoon cooking wine
  • 2 teaspoons salt
  • dash of monosodium glutamate
  • 1/2 tablespoon soy sauce
  • dash of pepper


  1. Cut sliced pork into bite size pieces. Marinate in soy sauce, ginger juice and wine
  2. Peel cucumber. Slice slantwise
  3. Bring soup stock to boil. Dip meat in cornstarch. shake off excess and drop into boiling soup
  4. Add cucumbers and seasonings from c). Serve immediately.

Cooking time: 10 minutes

Nutritional information:

Yield: 4 servings

Each serving provides:

Calories: 52

Protein: 8.3 g

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Source by Jacklyn Chen

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