Winter Melon Soup

by tina

It’s basically the same way I make my daikon carrot chicken soup, but with winter melon instead. 


  • 3 1/2-4 cups water
  • 1/2 of a whole chicken, cut into small pieces (approx. 1.5 lbs, so whole chicken was about 3 lbs)
  • ~10 ginger slices, thin
  • ~3 lbs wintermelon
  • 1/4-1/2 teaspoon salt

For chicken soups, I like to use brown long kong chicken or brown yellow chicken from asian markets (99 ranch specifically because I find their chicken to be the most fresh).  They sure make flavorful chicken soups.

Cut the winter melon: First slice the outer green skin off and then cut into smaller pieces.

In a large pot, place the water and ginger in and turn the temperature to high. Once it reaches a boil, place the chicken in. Put the lid on for about 3 mins.  The fats should be bubbling and forming on the surface of the soup and you’d want to scoop that out. I like a little fat in my soup for the flavor, so I don’t scoop all of it out completely. Let the soup boil for about 3 more mins.

Add the winter melon in and try to soak most of it in the soup. Add 1/4 teaspoon of salt first and use the ladle to mix the salt into the soup. (For the salt, start out with a small amount and if it isn’t salty enough after the soup is cooked, you can always add a little more.) Place the lid back on. Wait for it to reach a boil (about 5 mins) and then turn the temperature down to medium low. It should take about another 15 mins for the winter melon to cook.



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