📝 About This Recipe
This classic Cantonese comfort dish is a masterclass in delicate, balanced flavors, traditionally served to cool the body and nourish the soul. The star is the winter melon, which transforms from a crisp white fruit into a translucent, silky treasure that absorbs the savory essence of the broth. Enhanced with umami-rich dried scallops and the subtle sweetness of goji berries, this soup is a light yet deeply satisfying centerpiece of Chinese home cooking.
🥗 Ingredients
The Broth Base
- 500 grams Pork neck bones or spare ribs (blanched and rinsed)
- 6 cups Chicken stock (high quality or homemade)
- 2 cups Water
- 2 inch piece Ginger (smashed)
Main Ingredients
- 800 grams Winter Melon (peeled, seeds removed, cut into 1.5-inch cubes)
- 4-6 pieces Dried Scallops (Conpoy) (soaked in warm water for 20 minutes and shredded)
- 4 pieces Dried Shiitake Mushrooms (soaked, stems removed, and sliced)
- 30 grams Smithfield Ham or Jinhua Ham (finely diced for saltiness and depth)
Seasoning and Finishing
- 1 tablespoon Goji Berries (rinsed)
- 1 teaspoon Light Soy Sauce (optional, for color)
- 1/4 teaspoon White Pepper (ground)
- to taste Salt
- 1 sprig Fresh Cilantro (chopped for garnish)
- 1 stalk Green Onions (finely sliced)
- 1/2 teaspoon Toasted Sesame Oil (for aromatic finish)
👨🍳 Instructions
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1
Begin by soaking the dried scallops and shiitake mushrooms in separate bowls of warm water for at least 20-30 minutes until softened.
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2
Place the pork bones in a large pot and cover with cold water. Bring to a boil for 5 minutes to release impurities; you will see grey foam rise to the top.
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3
Drain the pork bones and rinse them thoroughly under cold running water to ensure a clear, clean broth. Scrub the pot clean as well.
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4
Return the blanched bones to the clean pot. Add the chicken stock, 2 cups of water, smashed ginger, and the diced ham.
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5
Take the soaked scallops and gently shred them with your fingers. Add the shredded scallops and their soaking liquid (strained) into the pot.
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6
Add the sliced shiitake mushrooms to the pot. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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7
Cover and simmer the broth base for 45 minutes. This allows the collagen from the bones and the umami from the dried goods to meld.
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8
While the broth simmers, prepare the winter melon. Remove the thick green skin and the pulpy seed center, then cut into uniform 1.5-inch chunks.
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9
After 45 minutes, add the winter melon chunks to the soup. Increase heat slightly to return to a simmer, then cover again.
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10
Cook for another 20-25 minutes. The winter melon is ready when it turns from opaque white to a translucent, jade-like appearance and is tender when pierced with a chopstick.
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11
Five minutes before finishing, stir in the rinsed goji berries. They only need a few minutes to plump up and release their sweetness.
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12
Taste the broth. Add salt, white pepper, and light soy sauce if needed. Note: the ham and scallops are naturally salty, so season carefully.
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13
Turn off the heat and stir in the toasted sesame oil for a beautiful aromatic lift.
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14
Ladle the soup into individual bowls, ensuring each guest receives a few pieces of melon, pork, and mushrooms.
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15
Garnish with a sprinkle of fresh cilantro and sliced green onions before serving piping hot.
💡 Chef's Tips
Always blanch your meat bones first; this is the secret to a clear, professional-looking Chinese soup rather than a cloudy one. If you cannot find winter melon, large cucumbers (peeled and deseeded) can work, though they cook much faster. Don't discard the soaking water from the scallops and mushrooms—it is packed with flavor, just strain it to remove any grit. Cut the winter melon into large, uniform pieces so they don't disintegrate during the simmering process. For a vegetarian version, omit the pork and ham, and use a rich vegetable stock with extra mushrooms and a pinch of nutritional yeast.
🍽️ Serving Suggestions
Serve as a starter or a palate cleanser between heavy courses in a traditional Chinese multi-course meal. Pair with a side of steamed jasmine rice and a simple ginger-soy dipping sauce for the pork ribs. Accompany with a pot of hot Oolong or Jasmine tea to complement the earthy notes of the mushrooms. Serve alongside a crispy stir-fry, such as Beef and Broccoli, to provide a refreshing textural contrast.