chinese winter melon soup

For something clean, light and soothing, especially to go along with a heavier meal.

winter melon soup
makes 3-4 servings

1 cup winter melon (1/2 lb)
2 cups chicken broth
5 Chinese dried black mushrooms, coarsely chopped
1 carrot, peeled and chopped (optional)
2-3 slices ginger
1/4 cup cooked ham, diced
salt and pepper, to taste
1 green onion, chopped

Reconstitute the Chinese dried mushrooms by soaking in hot water for 20 - 30 minutes until softened. Squeeze out any excess water and chop coarsely. 

Wash the winter melon, remove the green skin, seeds, and the pulp. Cut into 2-inch pieces.


Place the winter melon in a pot of water, bring to a boil, and simmer for approximately 20 minutes or until the winter melon is tender.


Add the chicken broth, mushrooms, ginger, cooked ham and carrots, if using. Add seasonings as desired. Simmer for about 20 minutes. Add green onion for garnish. Serve hot.

Variations: If winter melon is unavailable, this dish can also be made with a seeded and peeled cucumber.