Winter Melon Soup with Shrimp and Pork
A light, aromatic Chinese soup with tender winter melon, shrimp, and pork. Ready in under 30 minutes with minimal prep—comfort in a bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 165
- Protein
- 22g
Ingredients
- 1.5 lbs winter melon, peeled, seeded, cut into 1-inch cubes
- ½ lb pork shoulder or belly, thinly sliced
- ½ lb large shrimp, peeled and deveined
- 4 whole dried shiitake mushrooms
- 1 piece ginger, 2-inch piece, sliced thin
- 6 cups chicken or vegetable broth
- 1 pinch salt and white pepper to taste
Instructions
- 1
Soak dried mushrooms in 1 cup warm water for 5 minutes until softened.
- 2
Drain mushrooms, reserving soaking liquid. Remove and discard stems; slice caps into strips.
- 3
Bring broth and mushroom soaking liquid to a boil in a large pot over high heat.
- 4
Add winter melon, sliced ginger, and mushroom strips. Simmer 8 minutes until melon softens.
- 5
Add pork slices, breaking them apart as they cook, ~3 minutes until no longer pink.
- 6
Add shrimp. Simmer 2–3 minutes until shrimp turn opaque and just cooked through.
- 7
Season with salt and white pepper to taste. Serve hot in bowls.
Tools you’ll need
- large pot (3-quart minimum)
- cutting board
- chef's knife
- small bowl
- soup ladle
- bowls for serving
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
