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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.
Celia Lim
Course: Dinner, Lunch, Side, Side Dish
Cuisine: Asian, Chinese
Servings :3 servings
Prep Time: 25 mins
Cook Time: 3 hrs
Total Time: 3 hrs 25 mins
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  • 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


  • 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.
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