Hairy Gourd with Pork Ribs and Dried Scallop Soup

2 comments All Recipes, Savoury Soups, Soups This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
 Enjoy a simple Chinese soup of hairy gourd with dried scallop, stewed in chicken or pork broth with sweet Chinese red dates.
Hairy Gourd Soup

If you love classic Chinese soups stewed with old cucumber or winter melon, you should also add hairy gourd to your list. This is a simple and easy recipe for hairy gourd with pork ribs and dried scallop soup.

Hairy gourd is popular for its delicate, mild and sweet flavour. Often, you’ll find this vegetable in Chinese stir-fries. When stir-fried with garlic, dried shrimp and bean thread noodles or vermicelli, hairy gourd is savoury, juicy and delicious. 

About hairy gourd

As a variety of the gourd family, hairy gourd is also often referred to as hairy melon, fuzzy melon or mo gwa in Chinese.  Its appearance has characteristic fine hairs on its skin and a lovely colour that resembles a muted shade of jade green.

It is similarly shaped like the old cucumber. But unlike old cucumber and winter melon, its seeds need not be scooped out or removed prior to cooking.

Hairy Gourd with Dried Scallop Soup

Health benefits of hairy gourd

In traditional Chinese medicine, hairy gourd has many cooling properties.

  • Regularly consuming hairy gourd aids the body to expel heat.
  • This vegetable helps detoxify the body and promote diuresis, as well as reduce inflammation.
  • Hairy gourd is also nutritionally useful as a rich calcium source.

About this hairy gourd soup

Here, hairy gourd is slow stewed with dried scallops, which are believed to have anti-cancer properties.

I usually save the more expensive, good quality, large scallops for a soup like this. My favourites are those sourced from Japan. Scallops have a sweet umami flavour and aroma.

The smaller and more inexpensive variety of scallops can be used for homemade stocks and broths.

But regardless of size, dried scallops do make the soup in this case, so be sure to add them in!

However, something to take note of when cooking hairy gourd in soups. I always remove the seeds for a more pleasing presentation, especially if serving this soup to guests!

Because during the stewing, the seeds will loosen as the flesh softens and start to float everywhere. They are edible, of course, but just looks messy and unappetising. Unless, you don’t mind it one bit!

Here are more Chinese soup recipes you might enjoy:

Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

SAVE THIS RECIPE!

Hairy Gourd with Dried Scallop Soup

Hairy Gourd with Dried Scallop Soup

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Enjoy a simple Chinese soup of hairy gourd with dried scallop, stewed in chicken or pork broth with sweet Chinese red dates.

Ingredients

  • 300 g pork ribs or chicken
  • 1 hairy gourd, peeled, washed, seeds removed, cut into bite-size chunks
  • 3 dried scallops, large variety
  • 6 dried red dates, pitted and washed
  • Chicken stock or water
  • Seal salt and pepper, to taste

Instructions

  1. In a small saucepan, bring water to boil and parboil the pork ribs for a few minutes to remove scum and grit.  Discard the water, and wash well.
  2. Place all ingredients in a slow cooker.  Pour in chicken stock or water until just enough to immerse all the ingredients. Cook on Auto or High setting for at least 4 hours.  If cooking in a deep pot, bring all the ingredients in stock or water to a boil, then lower heat and let simmer for at least 3 hours, or longer, or until meat is fall-off-the-bone tender. Season to taste. Serve hot or warm.

2 Comments

  1. Hi Jean, I’m so happy you loved this soup! What a great idea to use soft bone instead of pork ribs, I’ll have to try this! Thank you so much for sharing!??

  2. The soup was super! Easy to make and so flavourful. Not a single drop was left in the pot. I used soft bone instead of pork ribs and the meat was so tender, falling off the soft bone/catilage. Thanks for the recipe!

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