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Chinese winter melon soup

November 17, 2013

One of the best food memories I’ve had as a kid eating pork marrow in winter melon soup. Whenever my mom made winter melon soup, I would always request at least one piece of bone, for the lovely fatty, meaty treasure inside. The process would be pretty fun for long pieces of bone because I would have to stick my chopstick through and try to scoop the marrow out. Winter melon soup was one of the two soups that my mom would make with the pork bones, so I developed a positive outlook on winter melon overall.

Typically the soup is made with pork because the flavors of the winter melon and the pork marry much better than for any other meat. However, poultry works well in this soup also.

Winter melon soup

In this particular batch, I used turkey backs to flavor the soup base, and added some drumsticks for meat, since around this time of year, one can find amazing deals on Animal Welfare Rated 5 turkeys from Whole Foods. I also took the liberty of adding some konnyaku noodles to the bunch, as the noodles go well in meaty Asian soups.

1 lb pork soup bones
1 lb winter melon
3 large shiitake mushrooms
1 slice ginger
salt, to taste

(1) Add the pork to a large stock pot and add water to cover. Bring the water to a boil on high, and then simmer on medium-low for 10 minutes.
(2) Meanwhile, cut the winter melon into 2″ cubes. When finished cutting the vegetables, add the winter melon, shiitake mushrooms, ginger, and salt into the pot.
(3) Bring the soup back to a boil on high, and bring down to simmer on medium-low for another 30-40 minutes.


Dai Dai


From → Recipes

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