Winter Melon Soup
One of the most iconic soups in Chinese culture, winter melon soup is a must-try recipe.
There are many health benefits associated with winter melon soup. Read more about this iconic soup here.
It’s best known for it’s cooling properties, making it a perfect recipe to enjoy during the summer.
There are different variations of this soup. Some make it with meatballs or add seafood such as crab and lobster. Others opt for just the winter melon.
In this winter melon soup recipe, we add meatballs and scallops!
Many chefs have turned this soup into a work of art though! They cook the soup inside an actual winter melon and carve beautiful designs on the exterior!
Take a look at this video!
Winter Melon Soup Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
- 2 oz lean ground pork
- 1 tsp Shaoxing wine
- 1 tsp soy sauce
- ¼ tsp salt
- 1 tsp cornstarch
- ½ lb winter melon
- ½ medium carrot
- 1 tsp dried scallops
- 4 Chinese dried shiitake mushrooms
- 2 cups chicken broth
- 2 – 3 slices ginger
- ¼ cup diced cooked ham
- Salt and pepper to taste
- Soak the dried shiitake mushrooms and scallops in a bowl of warm water for 20 minutes or until they become soft. Once softened, drain the water and break the scallops up into smaller pieces or strands. Squeeze out any excess water from the mushrooms and chop them in half
- Combine the ground pork, Shaoxing wine, salt and soy sauce in a small bowl. Mix well and then blend in the cornstarch. Continue mixing until the ground pork becomes paste-like. Set aside.
- Wash the winter melon and remove the green skin, seeds and pulp. Then cut it into 2-inch pieces. Peel the carrot and chop into bite-sized pieces.
- In a large pot, add the chicken broth in and bring it to a boil. Carefully add in the rehydrated shiitake mushrooms, scallops, ginger, and cooked ham.
- Using a spoon, scoop about 1 tablespoon of the ground pork mixture and shape it into a ball. As you finish forming the balls, add them to the broth to cook. Repeat until all the ground pork is gone and stir occasionally in between balls to prevent them from sticking to the bottom.
- Let the broth simmer for 5 minutes after finishing the meatballs before adding in the winter melon and carrots. Bring the entire pot to a boil and then simmer for another 20 minutes or until the winter melon becomes transparent.
- Add salt to taste (if needed) and serve hot. Enjoy!