Winter Melon Soup

Gourds
Mains
Pork
Soup

Easy Level:

Cook Time:

Servings:

4

Singapore may not have four seasons, but you can now experience winter with this nourishing and refreshing Winter Melon Soup. Loaded with numerous vitamins and nutrients, along with a long list of health benefits, this cooling winter soup is especially suitable for you and your family to beat the yearlong humid climate in Singapore.
No exotic ingredients or complicated cooking techniques are required to recreate this flavourful yet nutritious dish. All you need is to put the ingredients into one wok and simmer – how easy is that?
Winter melon has a very mild taste on its own but tends to absorb flavours of food it is cooked with. Our version of this dish uses blanched pork ribs, dried scallops and shrimps to add a rich savoury flavour to the broth. We have also added in honey dates and red dates, for that hint of fruity sweetness. Not forgetting the ‘star’ of the dish. Add in those delicate winter melon pieces last, as they tend to cook fairly quickly.
This fuss-free recipe is a quick way to chase away the summer heat and stay refreshed all day long! It’s simply perfect for days you just want a tasty rejuvenating bowl of soup without spending too much time in the kitchen.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
small winter melon (1kg)
0.00
small winter melon (1kg)
0.00
g
g
pork ribs
0.00
g
g
pork ribs
0.00
g
g
dried scallops
0.00
g
g
dried scallops
0.00
g
g
toasted dried shrimp
0.00
g
g
toasted dried shrimp
0.00
red dates
0.00
red dates
0.00
honey date
0.00
honey date
0.00
litres
litres
water
0.00
litres
litres
water
0.00
tsp
tsp
salt (to taste)
0.00
tsp
tsp
salt (to taste)

Steps

1

Cut the bottom of the winter melon, as the flat surface will keep the winter melon upright. Deseed the winter melon. Using a sharp paring knife, slowly carve out the flesh, 2 cm from the skin.
Cut the bottom of the winter melon, as the flat surface will keep the winter melon upright. Deseed the winter melon. Using a sharp paring knife, slowly carve out the flesh, 2 cm from the skin.
Mark as completed

2

Cut the winter melon flesh into uniformed chunks, yield around 500g.
Cut the winter melon flesh into uniformed chunks, yield around 500g.
Mark as completed

3

Blanch pork ribs for 5 minutes, strain and set aside.
Blanch pork ribs for 5 minutes, strain and set aside.
Mark as completed

4

Pour 1½ litres of hot water in a wok. Add blanched pork ribs, 20g dried scallops, 1 honey date, 4 red dates, 15g toasted dried shrimp and 1 tsp of salt
Pour 1½ litres of hot water in a wok. Add blanched pork ribs, 20g dried scallops, 1 honey date, 4 red dates, 15g toasted dried shrimp and 1 tsp of salt
Mark as completed

5

Cover and simmer for 1½ hours. Add in the chunks of winter melon. Simmer for another 15 minutes.
Cover and simmer for 1½ hours. Add in the chunks of winter melon. Simmer for another 15 minutes.
Mark as completed

6

Adjust seasoning to taste.
Adjust seasoning to taste.
Mark as completed

7

Pour the soup mixture into the carved winter melon.
Pour the soup mixture into the carved winter melon.
Mark as completed

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