Recipe: Winter Melon Soup

June 02, 2012

When I was a kid, my parents used to frequent a particular Chinese restaurant in town, and my favorite thing on their entire menu was the winter melon soup. I've never tried making it until now. This recipe brought back some fond memories. It's savory, but healthy, and this recipe can easily be made vegetarian if you substitute tofu for the prawns and veggie stock for the chicken broth. It's also so quick to make.

If you've never tried winter melon, its very similar to a zucchini. If you can't find any winter melon, chayote, daikon, or zucchini would work as a substitute.

Winter Melon Soup
Serves 4

  • 3 carrots
  • 1 inch of ginger (peeled)
  • 12 shitake mushrooms, sliced
  • 1/2 cup daikon, cubed
  • 1 winter melon, peeled and cubed
  • 1 cup frozen peas
  • 12 prawns (shelled)
  • 4 cups chicken / veggie broth
  • 2 cups water
  • green onion for garnish
  • optional: 3 pieces of bacon, diced
  1.  Throw everything into the pot except for peas, prawns, and green onion. Boil until the winter melon is tender.
  2. Add prawns, and peas. Cook until the peas are done, and the prawns are pink. 
  3. Garnish with green onion.

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