Winter Melon Soup

From: Phaidon China Cookbook, p.98

2 dried black mushrooms

2 dried scallops

4 cups (34 fl oz/1 liter) chicken broth (stock)

2 oz/60 g lean pork, cut into ¼-inch/2 cm dice

½ oz/15 g winter melon, peeled and cut into ¼-inch/1 cm dice

½ oz/15 g ginger (about 1 inch/2 cm length piece), crushed

2 cups (16 fl oz/475 ml) water

1 teaspoon salt, plus extra to taste

Put the mushrooms into a bowl, cover with cold water, and soak for at least 20 minutes, or until softened.
Cut the mushrooms into ¼-inch/1 cm pieces.
Meanwhile, combine the dried scallops and ½ cup (4 fl oz/120 ml) cold water in a small bowl and soak for 15 minutes. Strain, then remove the small hard muscle. Reserve the soaking water.
Bring the chicken broth (stock) to a boil in a large saucepan.
Add the scallops, soaking water, mushrooms, pork, winter melon, ginger, and 2 cups (16 fl oz/475 ml) water and return to a boil.
Reduce to low heat and cook for 1 hour.
Add the salt, adjust the seasoning to taste, then transfer to a tureen to serve.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🍲Soup

Cuisine🇨🇳Chinese

Occasions🍲Comfort Food❄️Winter

Season❄️Winter

DifficultyEasy ⏰ 30m