When the weather turns chilly, nothing hits the spot quite like a bowl of Chinese winter melon soup. This classic soup has been warming households across Asia for generations, and it’s easy to see why. Made with chunks of mild winter melon simmered in a clear broth with tender pork and dried scallops, it’s the kind of comfort food that makes you feel good from the inside out. If you think this soup is just another basic broth, you’re in for a pleasant surprise.
Suggestions for Ingredient Substitution
Winter melon can be replaced with zucchini or chayote squash for a similar mild, refreshing flavor and texture. These alternatives are more widely available and offer comparable nutritional benefits. Use the same amount as called for in the recipe.
Dried shiitake mushrooms can be substituted with fresh shiitake or other mushroom varieties like cremini or oyster mushrooms. If using fresh mushrooms, reduce the amount by half and add them later in the cooking process to prevent overcooking.
For a vegetarian option, replace the chicken stock with vegetable broth or mushroom stock. This substitution maintains the savory base of the soup while accommodating dietary preferences. Use the same amount of vegetable or mushroom stock as chicken stock called for in the recipe. Adjust seasoning as needed, as vegetable-based broths may have different salt levels.
| Preparation Time | 15-25 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 55-85 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 100-150
- Protein: 8-12 g
- Fat: 3-5 g
- Carbohydrates: 15-20 g
Ingredients
For the soup:
- 4 dried shiitake mushrooms (rehydrated and sliced)
- 8 oz winter melon (peeled, deseeded, and cut into 1/2-inch cubes)
- pepper (freshly ground for better flavor)
- salt
- 1/4 cup diced cooked ham
- 2 to 3 slices ginger (freshly sliced for best aroma)
- 2 cups chicken stock (I like Swanson’s chicken broth)
For the garnish:
- 1 green onion top (thinly sliced)
Step 1: Prepare the Winter Melon
Start by gathering all your ingredients.
Take 1/2 pound of winter melon and wash it thoroughly under running water.
Remove the green skin, seeds, and pulp, then cut the melon into 2-inch pieces.
Step 2: Cook the Winter Melon
Place the cut winter melon pieces into a large saucepan and cover with water.
Bring the water to a boil over high heat.
Once boiling, reduce the heat and let it simmer until the melon becomes tender, approximately 20 minutes.
Step 3: Reconstitute the Shiitake Mushrooms
While the melon is cooking, place 4 dried shiitake mushrooms in a small bowl.
Cover them with cold water and allow them to reconstitute, which should take about 20 minutes.
Once softened, squeeze out any excess water from the mushrooms.
Step 4: Combine Ingredients in the Saucepan
Add the reconstituted mushrooms to the saucepan with the simmering winter melon.
Pour in 2 cups of chicken broth, add 2 to 3 slices of ginger, and mix in 1/4 cup of diced cooked ham.
Season with salt and pepper to taste.
Step 5: Infuse Flavors and Finish the Soup
Keep the soup on low heat, allowing it to simmer gently so that the broth becomes infused with the flavors of the ginger and ham, about 20 minutes.
The gentle heat will help blend the flavors together.
Step 6: Serve the Soup
Once the flavors have melded, divide the soup evenly between 4 bowls.
Garnish each serving with the thinly sliced green part of 1 green onion.
Serve the soup immediately while it’s hot, and enjoy your delicious winter melon soup.
