Winter Melon Soup
30m prep 20m cook 50m ready
About 8 cups; 4 to 5 servings The subtly flavored, firm flesh of winter melon takes well to the savory notes in this broth. You may find winter melon at pan-Asian markets; otherwise, substitute peeled and seeded chayote squash, which is widely available at Latino markets.
Ingredients
- 4 dried shiitake mushrooms
- 4 cups chicken stock or broth
- 1 pound peeled, seeded winter melon, cut into 1-inch cubes (about 3 ½ cups)
- 1 small leek, halved lengthwise, well rinsed, and chopped
- One 5-ounce can sliced bamboo shoots, drained, rinsed, and diced
- ⅓ cup diced country ham or Canadian bacon
- ½-inch piece ginger, peeled and grated or minced
- (4 small dried scallops)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 dried shiitake mushrooms
- 4 cups chicken stock or broth
- 1 pound peeled, seeded winter melon, cut into 1-inch cubes (about 3 ½ cups)
- 1 small leek, halved lengthwise, well rinsed, and chopped
- One 5-ounce can sliced bamboo shoots, drained, rinsed, and diced
- ⅓ cup diced country ham or Canadian bacon
- ½-inch piece ginger, peeled and grated or minced
- (4 small dried scallops)
Let's Cook
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Step 1.
Soak in warm water for 20 minutes: 4 dried shiitake mushrooms
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Step 2.
Drain and chop, then add to a large saucepan with: 4 cups chicken stock or broth; 1 pound peeled, seeded winter melon, cut into 1-inch cubes (about 3 ½ cups); 1 small leek, halved lengthwise, well rinsed, and chopped; One 5-ounce can sliced bamboo shoots, drained, rinsed, and diced; ⅓ cup diced country ham or Canadian bacon; ½-inch piece ginger, peeled and grated or minced; (4 small dried scallops)
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Step 3.
Bring to a boil, then cover, reduce the heat, and simmer until the winter melon is very tender, 15 to 20 minutes.
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