Winter Melon Soup

Winter melon soup is a delicately flavored yet warm, comforting dish that is usually served on cooler days. The winter melon is cooked in a rich-tasting chicken broth until tender. The addition of tiny tender homemade pork meatballs and fresh organic kale makes this simple soup taste delicious and hearty. Winter Melon Soup is very simple to prepare and is perfect to accompany a weekday dinner.

 

I love trying new ingredients such as this Winter Melon, so I was thrilled when my next-door neighbor Lou gave us a large winter melon. He explained that it is usually made into a soup with meatballs and gave us a recipe to try. I felt like I had been given a prize from his Florida garden, which he prides in being completely organic.

Did you know? Winter melons are grown in warm regions, specifically Asia and South Florida, and is a variety of the musk melons. It is considered one of the larger fruit species, the winter melon is about a foot long, and can weigh up to 40 pounds, and has a dark green appearance.

 

 

 

Frequently asked questions about Winter melon soup 

1. Is this recipe an authentic winter melon soup recipe? While it is close to being one, I would have to say no do to adding rice wine instead of Shaoxing wine, kale, and flat-leaf parsley. A more authentic version would be omitting those ingredients and using Shaoxing wine instead of the rice wine and chopped cilantro instead of the flat-leaf parsley.

2. Where can I purchase a Winter Melon? You can usually find a winter melon at most International or Asian Markets in the United States. They may be sold whole or cut in the markets. 

3. What is Shaoxing Wine? Shaoxing rice wine is another type of fermented rice wine. It originates from Shaoxing, the Zhejiang province. Shaoxing rice wine is brownish, and the flavor is stronger but sweeter than a rice wine.

4. How long will winter melon keep for if appropriately stored? Unwashed whole winter melon can be stored in a dry, dark, cool area for 3-4 months. Once the winter melon has been sliced, you will need to wrap in a plastic wrap and place it in the refrigerator, where it may last up to a week.

5. What does a Winter melon look like? Winter melon can grow to more than a foot long and weigh approximately 35-40 pounds when fully grown. It looks similar to large watermelon with its shape and dark green, waxy-looking skin. The flesh of the winter melon and seeds are white, is very mild in taste, and it should not be eaten raw.

6. What are the health benefits of winter melon? The Winter melon is often praised for its fiber content, diuretic, and possible aphrodisiac properties. Winter melon has also been thought to provide health benefits such as increased energy and a sharper mind to smoother digestion and a lower risk of disease. Winter melon is loaded with nutrition. It contains Vitamin B1, Vitamin B3, and Vitamin C. Winter melon also possesses various minerals such as calcium, sodium, zinc, iron, phosphorus, manganese, copper, magnesium, selenium, and potassium. Due to its high content in potassium, it can help to maintain blood pressure levels.

 

 

 

 

 

 

Ingredients for Winter melon soup

• Eight ounces of lean ground pork

• Two teaspoons fresh ginger, grated

• One tablespoon rice wine or Shaoxing wine

• One tablespoon soy sauce

• 3/4 teaspoon kosher salt

• 1/4 teaspoon white pepper

• One egg white

• Three teaspoons cornstarch

• Five cups chicken broth

• One pound four ounces winter melon

• Three cups fresh Kale, chopped *Optional*

• 1/3 cup fresh parsley, chopped *Optional*

• Chopped Spring onions to garnish *Optional*

 

 

 

 

 

 

The method used for Winter melon soup

1. Combine the ground pork, freshly grated ginger, rice wine, soy sauce,  Kosher salt, white pepper, and the egg white in a bowl, combine well. Add the cornstarch to the mixture and blend in until it becomes a pasty texture.

2. Prepare the winter melon by using a sharp kitchen knife to slice the winter melon’s rind off. Throw away the green peel.  Next, remove the soft inner part and throw it away. Then turn the winter melon skin side down, and cut to make even thick cubes or even slices if preferred.

3. Add the chicken broth to a large pot and bring to a good simmer. Turn the heat to low-medium heat. Use a small scooper to scoop the ground pork mixture and shape it into a little ball, then add it to the broth one by one. Make the small meatballs one at a time. After the last meatball is added simmer for about 2-3 minutes, and stir the soup a few times careful not to damage the small meatballs. 

4. Add the winter melon to the pot. Bring the soup to a full rolling boil. Turn the heat back down to medium heat and simmer until the winter melon is almost cooked through * approximately 5 to 6 minutes*  At this time, test a piece of the winter melon; if the texture has turned slightly soft, it is done.

5. At this time, add the optional chopped kale and fresh parsley, remove from the heat source, and let sit for about five minutes before serving. Serve while hot.

 

 

 

 

 

If you enjoyed this recipe for Winter melon soup you may like these recipes too.

• Spicy Asian-Style Broccoli is a deliciously flavorful, simple Asian side dish made from broccoli spears tossed with soy sauce thinly sliced fresh garlic, soy sauce, chili pepper flakes, sweet rice vinegar, sesame oil, and a hint of brown sugar.  
• Asian Sweet Chili Shrimp is marinated in a tangy Thai sauce that tastes sweet yet slightly spicy; it is perfect for a busy weeknight dinner when you have 30 minutes or less to get your meal from the stovetop to the table.
• Grilled Bok Choy that cooks on the grill in little or no time. The bonus is by its self it’s Vegan, Vegetarian, Gluten-free, and low carb.

 

 

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