Winter Melon Soup with Pork and Shrimp

Ingredients

• 2 lbs winter melon (about 2 lbs), peeled, seeded, cut into 1.5-inch chunks
• ¾ lb pork rib or shoulder, cut into 1-inch cubes
• ½ lb large shrimp, peeled and deveined
• 3 whole dried scallops (conpoy)
• 3 tbsp goji berries
• 4 whole dried shiitake mushrooms
• 2 inch piece ginger, sliced into 6–8 coins, unpeeled
• 3 whole scallions (green onions), white parts only, smashed
• 8 cups water
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tsp salt
• ¼ tsp white pepper

Instructions

1. 1

   Soak dried scallops and shiitake mushrooms in warm water for 10 minutes until soft. Drain, reserving soaking liquid. Shred scallops.

2. 2

   Bring a pot of water to boil. Add pork cubes and blanch for 2 minutes. Drain, rinse under cold water, and pat dry.

3. 3

   In a large pot or Dutch oven, heat 1 tbsp oil over medium-high. Add ginger and scallion whites, sauté 1 minute until fragrant.

4. 4

   Add blanched pork, shredded scallops, and mushrooms. Pour in 8 cups water and 2 tbsp Shaoxing wine. Bring to a boil.

5. 5

   Reduce heat to a simmer. Cover and cook for 20 minutes until pork is tender.

6. 6

   Add winter melon chunks and goji berries. Simmer uncovered for 10 minutes until melon is translucent and tender.

7. 7

   Add shrimp and cook for 2–3 minutes until pink and just cooked through. Do not overcook.

8. 8

   Season with salt and white pepper to taste. Stir gently to combine.

9. 9

   Ladle soup into bowls. Serve hot with white rice on the side.

Tools you’ll need

• large pot or Dutch oven (4-quart minimum)
• chef's knife
• cutting board
• ladle
• spoon
• small bowl for soaking

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