I am excited to share one of my favorite comfort soups. This classic and popular soup is often served in a winter melon at Chinese banquets. There are many types of winter melon soup, some are more fancy than the others, but I still love the way my grandmother makes it the most. It’s simple, clear, delightful, and reminds me of home. Soup makes you feel warm and it brings out the most memories, especially the times when you were sick. Nothing but a homemade warm and nourishing soup from family would make you feel better afterwards.
Winter melon is one of the most common and fast growing fruit-vegetables in summer. Chinese medicine believes that winter melon helps eliminating toxins, digestion, clearing out mucus and phlegm, and preventing blood loss from nose. People with kidney problems, high blood pressure, diabetes and heart disease would be benefited from it.
- 1 wedge winter melon (usually 2-3 lb), remove skin and cut into small cubes
- 1 – 1.5 oz cured ham
- 10 shiitake mushrooms, Sliced
- 5 dried scallops (optional)
- 2 – 3 slices of ginger
- 16 cups water
- 1/2 lb lean pork (or chicken)
- 2 tbsp chicken powder
- Soak dried scallops in a bowl with warm water until they are soft.
- Wash lean pork and parboil with salt, drain then set aside.
- Place all ingredients, except the last 3, into a large stock pot to boil over high heat. When boiled, switch to medium-low heat and continue boiling for 30 – 40 minutes.
- Add learn pork and chicken powder. Keep cooking for another 20 – 30 minutes until melon cubes are completely transparent.
- Depending on your palate, add salt and white pepper before serving.