Winter Melon Soup
Warm up your soul with this wholesome Winter Melon Soup, a classic and nourishing dish brimming with delicate flavors and healthful ingredients. Perfect for chilly days, this comforting Chinese soup features tender cubes of winter melon, savory slices of marinated boneless pork loin, and the umami-rich notes of dried shrimp and shiitake mushrooms simmered in a flavorful chicken stock. Infused with the gentle heat of ginger and aromatic spring onions, it’s a balanced blend of texture and taste. Easy to prepare in under an hour, this soup makes an excellent light yet satisfying meal and is ideal for sharing with family. Whether you're exploring traditional Asian cuisine or looking for a low-calorie, nutrient-packed recipe, Winter Melon Soup is a timeless option that’s sure to impress.
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Recipe Information
Ingredients
- 1 kg winter melon
- 300 g boneless pork loin
- 50 g dried shrimp
- 5 whole shiitake mushrooms
- 1 inch piece ginger
- 2 whole spring onions
- 1.5 liters chicken stock
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
Instructions
Begin by soaking the dried shrimp in warm water for about 10 minutes, then drain and set aside.
Soak the shiitake mushrooms in warm water until softened (about 15 minutes), then remove the stems and slice the caps into thin strips.
Peel the winter melon, remove the seeds, and cut the flesh into bite-sized cubes.
Peel and slice the ginger into thin pieces.
Finely chop the spring onions, separating the white and green parts.
Slice the pork loin thinly and marinate with soy sauce and a pinch of white pepper.
Heat a tablespoon of cooking oil in a large pot over medium heat. Add the ginger slices and white parts of the spring onions, sautéing until fragrant.
Add the sliced pork and cook until the meat is no longer pink.
Pour in the chicken stock and bring to a boil.
Once boiling, add the winter melon cubes, shiitake mushrooms, and dried shrimp.
Lower the heat to a simmer and cook for about 30 minutes, or until the winter melon becomes translucent and tender.
Season the soup with salt and the remaining white pepper.
Garnish the soup with the green parts of the spring onions before serving.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 6909 mg | 300% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 18.5 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 420 mg | 32% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2248 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
