bloomhealthDinner, decided.
Winter melon soup
Winter melon soup, from above
VegVeganSouthern China

Winter melon soup

Our own boodu kumbalakai turns silky and clear in a gentle mushroom broth.

40 minTime
2 gProtein each
mildSpice
The cooling gourd3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
65kcalsame
2 gproteinsame
5 gfibresame
40minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Ash gourd (winter melon)peeled, 3 cm cubes
Dried shiitake mushrooms6
Ginger2.5 cm, sliced
Vegetable stock (vegetable broth)5 cups
Saltto taste
White peppera pinch
Spring onion (green onion, scallion)2 stalks, sliced
Sesame oil1 tsp

Method

4 steps
  1. 1Soak the shiitake in 1 cup warm water for 30 minutes. Slice them and keep the soaking water.
  2. 2Bring the stock, mushroom water (leave behind any grit), shiitake and ginger to a boil and simmer 10 minutes.
  3. 3Add the ash gourd and simmer 15 minutes, until translucent.
  4. 4Season with salt and white pepper and finish with spring onion and a few drops of sesame oil.
Serve it like this

Ladle into a wide clear bowl so the translucent cubes show, with spring onion floating on top.

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Make it a meal

What goes with Winter melon soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
With a main Tomato and egg stir fry15 min
With a main Mapo tofu30 min
On the side Stir fried bok choy with garlic10 min
To drink Doujiang40 min
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