Winter Melon Soup with Bean Curd & Chinese Mushroom

0 comments All Recipes Savoury Soups Soups
Nourish your body with a nutritious and healthy winter melon soup. This easy to prepare Chinese soup combines winter melon with tofu, Chinese mushrooms, and bean curd sticks.
IMG_20130920_144155

Every once in a while, I like to try variations of popular soup ingredients, as great flavours and textures can evolve from putting together different combinations of ingredients and condiments in Chinese soups.

Here is a winter melon soup, popular in Chinese cuisine, stewed with bean curd sticks, tofu, Chinese mushrooms, carrots, dried scallops and dried oysters.

The taste of winter melon flesh is quite bland, but it absorbs the flavours of the stewing medium beautifully so I always use home-cooked chicken stock when cooking this to enhance the soup’s sweetness and enrich its flavour.  Home-made chicken stock or broth is great for just about anything – soup bases, stews, sauces, gravies and flavouring for stir-fries. I always make a stock or broth out of chicken bones and meat that is slow simmered with dried scallops and Chinese kam wah ham, for a much more earthy, robust and flavourful taste.

IMG_20130920_144255IMG_20130920_144051

Winter melon, also known as ash gourd or winter gourd, has cooling properties and is often consumed to clear heat  and phlegm from the lungs.  It also detoxifies the body, promotes diuresis and reduces inflammation.  Traditional Chinese practitioners use winter melon seeds in medications to resolve urinary problems, lower cholesterol and treat kidney disease. 

This recipe serves 2 to 3 persons (source with modification: “Healthy Chinese Soups and Drinks” by author Susan Chan).

Winter Melon Soup with Bean Curd & Chinese Mushroom

Nourish your body with a nutritious and healthy winter melon soup. This easy to prepare Chinese soup combines winter melon with tofu, Chinese mushrooms, and bean curd sticks.
0 from 0 votes
Print Pin Rate
Course: Dinner, Lunch, Side, Side Dish
Cuisine: Asian, Chinese
Prep Time: 25 mins
Cook Time: 3 hrs
Total Time: 3 hrs 25 mins
Servings: 3 servings

Ingredients

  • 600 g winter melon, peeled, cut into 1-inch cubes
  • 1 kg chicken breast, or 500 g pork ribs
  • 6 dried Chinese mushrooms, soaked in warm water for 15 mins, washed, drained, cut into halves
  • 2 dried bean curd sticks, soaked in water for 15 mins, drained, cut into 1-inch lengths
  • 6 ginger slices
  • 6 dried oysters, washed in hot boiled water
  • 6 dried scallops, washed in hot water
  • 300 g silky tofu, drained, cut into cubes
  • chicken stock or water
  • seal salt and pepper, to taste

Instructions

  • In a small saucepan, bring water to boil and parboil the chicken breast meat or pork ribs for a few minutes to remove scum and grit. Discard the water, and wash well.
  • Place all ingredients (except tofu and salt) in a slow cooker. Add enough water or stock to cover the ingredients. Cook on Auto or High setting for at least 3 hours, or till winter melon is soft. 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 2 to 3 hours, or till winter melon is soft.
  • Add tofu during the last 15 to 20 minutes of cooking. Season to taste. Serve hot or warm.
Did you try this recipe? Share it on Instagram!I'd love to see! Don't forget to mention @foodelicacy so we can drool away with you!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe