Winter Melon Soup Recipe

Hey guys!

Just wanted to pop on here as promised and share my winter melon soup I made the other day on IG stories. It's actually my dad's recipe that I grew up eating and it's so simple and tastes so comforting and delicious. It's perfect for cold days like today and healing for your immune system!

Ingredients

2 x half pound pieces Chicken thigh + leg quarters (included with bone)
1 Carrot (peeled and chopped)
1.5 pounds Winter Melon or Tong Gua (peeled & sliced to 1.5 in pieces)
2 Scallions (thinly sliced)
2 inch piece Ginger (peeled & sliced)
1 tsp Salt
6 cups Water

Instructions

Boil 6 cups of water in a large pot, then add the chicken and sliced ginger. Reduce heat to low and simmer for 30 minutes. Remove any foam and oil that accumulates to the top with a mesh skimmer. Next add the winter melon and carrot and cook on low for another 30 minutes. Once veggies are soft, add salt to taste and it's ready to eat with fresh scallions on top!Enjoy!

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 6 servings

Side note: I don't think American markets have winter melon, but I found mine at Mitsuwa Japanese market and I'm sure most Chinese market would have it too. If you cannot get your hands on it, you can always substitute it with chunky zucchini or any leafy green like bok choy or nappa cabbage.

Tip! If you have left over soup, you can re-heat it the next day and add udon noodles to it. Another way I enjoy the soup is by adding rice to it and cooking it like a porridge. YUM!