China Winter Melon Soup
Winter melon soup is a light, nutritious, and traditional Chinese dish that is especially popular during the summer for its cooling properties. Winter melon, known for its mild flavor and tender texture, absorbs the flavors of the broth, making it a versatile ingredient. This soup is often made with simple ingredients such as ginger, dried shrimp, or pork ribs, and is enjoyed as a comforting starter or main dish. In Chinese culture, winter melon is prized for its health benefits, including detoxifying and hydrating properties. Whether served at home or in a restaurant, this soup exemplifies the balance of flavor and nourishment in Chinese cooking.
Recipe Servings: 4–6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) winter melon, peeled, deseeded, and cut into bite-sized cubes
- 6 cups (1.5 liters) chicken stock or vegetable stock
- 1 small piece (1-inch/2.5 cm) ginger, thinly sliced
- 4–6 dried shrimp, rinsed and soaked in warm water
- 1 cup (150 g) fresh mushrooms (e.g., shiitake or button), sliced
- 1 block (200 g) silken tofu, cubed (optional)
- 1 Tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt, or to taste
- ½ tsp (2 g) white pepper
- 2 Tbsp (8 g) fresh cilantro, chopped
- 1 Tbsp (10 g) toasted sesame seeds (optional)
Directions
- Peel the winter melon, remove the seeds, and cut it into bite-sized cubes.
- Rinse the melon pieces under cold water and set aside.
- In a large pot, bring the chicken or vegetable stock to a boil over medium heat.
- Add the sliced ginger and dried shrimp and simmer for 5 minutes to infuse the broth with flavor.
- Add the winter melon cubes to the simmering broth. Cook for 10–12 minutes, or until the melon turns translucent and tender.
- Add the sliced mushrooms and tofu (if using) and simmer for another 5 minutes.
- Stir in the soy sauce, salt, and white pepper. Taste and adjust the seasoning as needed.
- Ladle the soup into bowls and garnish with fresh cilantro and toasted sesame seeds if desired.
- Serve hot as an appetizer or a light main course.
Notes
- For a richer flavor, use pork ribs instead of dried shrimp by simmering them in the broth for 30 minutes before adding the winter melon.
- Leftover soup can be refrigerated for up to 2 days and reheated gently on the stove.
- Winter melon can be substituted with zucchini or chayote for a similar texture if unavailable.
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