Winter Melon Soup with Smoked Ham Hock
- 15m Prep Time
- 1h Cook Time
- 2h Ready In
A clear broth soup made with smoked ham hock, ginger, and winter melon. The winter melon is added at the end to maintain its shape, offering a counterpoint to the smokiness. Often served during Chinese New Year or cold winter days.
Ingredients
- 2 1/2 quart water
- 1 small smoked ham hock or shank
- 2 fresh ginger cut on the bias (about 2 inches long and ⅛ inch thick)
- 1 green onion
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine or dry Marsala wine
- 1 lb winter melon cut into 2-inch chunks
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 31.9 mg
- Iron: 0.55 mg
- Magnesium: 12.5 mg
- Phosphorus: 21.1 mg
- Potassium: 78.9 mg
- Zinc: 0.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 1/2 quart water
- 1 small smoked ham hock or shank
- 1 green onion
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine or dry Marsala wine
Prepare
- 2 fresh ginger, cut on the bias (about 2 inches long and ⅛ inch thick)
- 1 lb winter melon, cut into 2-inch chunks
Let's Cook
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Step 1.
In a large Dutch oven or soup pot over high heat, combine 2½ quarts water, 1 small smoked ham hock or shank, 2 slices fresh ginger (cut on the bias, about 2 inches long and ⅛ inch thick), 1 stalk green onion, 2 tablespoons soy sauce, and 2 tablespoons Shaoxing wine or dry Marsala wine. Stir to combine. Bring the broth to a gentle boil, then reduce the heat to low and simmer for 1 to 1½ hours, until the flavor of the ham has come through.
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Step 2.
After about 1 hour of simmering, taste the broth for seasoning. If it tastes too salty, remove the ham hock and add a little water to balance it out.
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Step 3.
While the broth simmers, prepare the winter melon: cut a 2-pound wedge into 2-inch chunks.
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Step 4.
Add the winter melon chunks to the pot and simmer for 15 to 20 minutes, until the melon becomes tender but before it starts to disintegrate. Serve the soup with bits of smoked ham meat picked off the bone.