Winter Melon 冬瓜 Soup

winter melon soup

These pale-fleshed, spongy gourds are commonly eaten during winter. Low in calories, it has a mild and refreshing taste. A week ago, the Asian supermarket was selling 2-lb slices at incredibly reasonable prices, despite being an unusual crop for this time of year. I was recovering from a bout of ‘heatiness'(阳 yang); this ‘cooling'(阴 yin) gourd in a clear soup was just the ticket. Nonetheless, I added a bit of ginger(阳) into the soup to balance the yin(阳). The seeds, which can be candied, and often eaten during Chinese New Year, are easily scooped out with a spoon before cooking. This is a versatile plant; nearly every part can be eaten except for the skin and roots.

Winter Melon 冬瓜 Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups
Cuisine: Chinese
Serves: 4
Ingredients
  • 2lb winter melon, skin and seeds removed and cubed
  • 2lb pork bones for stewing
  • 2lb chicken bones for stewing or 2tbsp chicken stock powder
  • 3 stalks celery, cut into 1" chunks
  • 1 carrot, cut into rough chunks or faux tourné
  • 1 dried scallop, softened in hot water and separated )
  • 1" ginger, thinly sliced
  • 1 shallot, thinly sliced
  • 6 cups water
  • Luncheon meat, cubed or Ham, cut into strips (for garnish)
  • Cilantro, finely chopped (for garnish)
Instructions
  1. Blanch pork bones in boiling water, remove the foam that forms and rinse quickly.
  2. Place pork and chicken bones in 6 cups of water. Bring to a boil for 10 minutes.
  3. Add carrots, celery, scallop, ginger and shallot. Allow to boil for about 20 minutes.
  4. Finally add winter melon and cook till transparent.
  5. Garnish with ham and cilantro to serve.

 

 

 

 

 

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