Hearty Cucumber Pork and Squid Soup

Welcome to a recipe that might just become your new favorite comfort food! If you’re looking for a dish that is deeply savory, incredibly easy to make, and offers a unique and satisfying flavor profile, you have come to the right place. This soup, a beautiful marriage of land and sea, is a homestyle classic that takes about an hour from start to finish. Don’t let the simple ingredient list fool you; the magic happens when the refreshing cucumber, rich pork, and umami-packed dried squid simmer together, creating a broth that is both light and profoundly flavorful. It’s the perfect one-pot meal for a cozy weeknight, requiring minimal effort for a truly impressive and nourishing result.

Before we start cooking, let’s gather our ingredients. The beauty of this recipe is its simplicity, so you won’t need a long shopping list. For a pot serving 3-4 people, you will need:

• Pork Shoulder (Boston Butt): About 1/2 pound (or 225g). You can buy pre-ground pork to save time, but mincing a piece of pork shoulder yourself often yields a better texture.
• Dried Squid: About 1 ounce (or 25-30g) of a medium-sized dried squid. You can find this in most Asian supermarkets. It’s the secret ingredient that gives the soup its incredible depth and savory, oceanic flavor. If you can’t find dried squid, a handful of dried shrimp or even a small piece of kombu (dried kelp) can provide a similar umami boost, though the texture will be different.
• Cucumber: One large English or seedless cucumber. These varieties have thinner skin and fewer seeds, making them ideal for cooking as they become wonderfully tender.
• Peanut Oil: 1 tablespoon. If you have a peanut allergy or don’t have it on hand, any neutral cooking oil like canola, vegetable, or grapeseed oil will work perfectly.
• Salt: To taste. About 1/2 teaspoon to start.
• Water: About 6 cups (or 1.5 liters).

Now that we have everything ready, let’s get to the fun part! This process is straightforward and perfect for cooks of all skill levels. Just follow these simple steps.

1. First, prepare your cucumber. Wash it thoroughly, peel the skin, and chop it into bite-sized chunks, about 1-inch thick.
2. Next, get the dried squid ready. Using a pair of kitchen shears, cut the squid into small, easy-to-eat strips or squares. Give them a quick rinse under cool water and set them aside.
3. Prepare your pork. If you’re using a piece of pork shoulder, slice it and then finely chop it until it becomes minced. If you’re using pre-ground pork, you can skip this step.
4. Place a pot or a deep skillet over medium-high heat and add the peanut oil. Once the oil is shimmering, add the dried squid pieces and stir-fry for about a minute until they become fragrant. This step is key to unlocking their rich, savory aroma.
5. Toss in the cucumber chunks and stir everything together for another minute, allowing the cucumber to get lightly coated in the flavorful oil.
6. Pour in the water.
7. Add the minced pork to the pot, using your spoon or spatula to break it up so it doesn’t form large clumps.
8. Turn the heat up and bring everything to a rolling boil.
9. Once it’s boiling, reduce the heat to low, cover the pot, and let it gently simmer. If you started this in a skillet, you can now transfer everything to a larger soup pot for simmering. Let it cook for at least 30-40 minutes.
10. The soup is ready when the cucumber has turned soft, tender, and slightly translucent. Give the broth a taste and season with salt. Be sure to taste before adding salt, as the dried squid imparts a natural saltiness. Stir well, and it’s ready to serve.

The final result is a wonderfully rustic and soul-warming soup. The broth is light gold in color, carrying the deep, savory essence of the pork and the unmistakable umami from the squid. Each spoonful is a perfect harmony of textures: the almost-melting tenderness of the cucumber, the soft morsels of pork, and the satisfyingly chewy bites of squid. It’s a dish that feels both nourishing and incredibly delicious without being heavy at all. I absolutely love making this on a cool evening; it fills the whole house with a beautiful aroma and delivers a taste of pure, unpretentious home cooking. I encourage you to give this simple yet spectacular recipe a try. Let me know what you think in the comments below!