Chinese · Dinner
Winter Melon Soup
A clear Cantonese-style soup built on a light pork and winter melon broth, simmered with dried shrimp and shiitake for depth. Tender pork slices and translucent melon cubes sit in a delicate, savory liquid seasoned simply with soy sauce, white pepper and scallion, finished with sesame oil.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
310Calories
29.4gProtein
14.9gFat
13.2gCarbs
3.7gSugar
2.8gFiber
1480mgSodium
118mgChol
4.8gSat Fat
825mgPotassium
82mgCalcium
2.4mgIron
0.9mcgVitamin B12
21mgVitamin C
gluten-free
low-carb
low-calorie
rich-umami
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Slice the pork loin chop thin against the grain. Peel and cube the winter melon. Soak the dried shrimp and shiitake in warm water for 15 minutes until softened.
2
Simmer
Bring the chicken stock, ginger slices and scallion whites to a simmer over medium heat for 3 minutes until fragrant. Add dried shrimp, shiitake and winter melon cubes; simmer 15 minutes until melon turns translucent.
3
Poach
Slide the sliced pork into the pot and poach over low heat for 3 minutes until cooked through and no longer pink without clouding the broth.
4
Plate
Stir in soy sauce, white pepper, sesame oil and salt. Taste and adjust salt for clean, savory flavor. Ladle into a bowl, scatter scallion greens over top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g pork loin chop
- 14 oz400g, roughly a quarter of a small winter melon winter melon
- 2/3 oz10g, about 2 tablespoons dried shrimp
- 44 dried shiitake mushrooms
- 4 slices4 slices fresh ginger
- 22 scallion
- 3 1/2 cups840ml chicken stock
- 2 tsp2 tsp soy sauce
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
