Winter Melon Chinese Soup (Printable)

Savory broth highlighting tender winter melon, shiitake mushrooms, and seasoned lean meat with aromatic touches.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs winter melon, peeled, seeded, cut into 0.8 inch cubes
02 - 2 shiitake mushrooms, fresh or rehydrated, sliced
03 - 2 spring onions, sliced, white and green parts separated
04 - 1 small carrot, peeled, sliced into thin rounds

→ Proteins

05 - 4.2 oz lean pork or chicken breast, thinly sliced
06 - 1 egg white, lightly beaten (optional)

→ Broth & Seasonings

07 - 5 cups low-sodium chicken or vegetable broth
08 - 1 tbsp light soy sauce, gluten-free if needed
09 - 1 tsp sesame oil
10 - 1/2 tsp white pepper
11 - Salt to taste

→ Garnish

12 - Fresh coriander, optional

# How To Make It:

01 - Briefly blanch the pork or chicken slices in boiling water for 30 seconds, then drain and set aside.
02 - Bring the broth to a boil over medium-high heat in a large soup pot.
03 - Add winter melon, carrot, shiitake mushrooms, and the white parts of the spring onion. Simmer gently for 15 minutes until the winter melon becomes translucent and tender.
04 - Incorporate the blanched meat into the pot and cook for an additional 5 to 7 minutes until just cooked through.
05 - Stir in soy sauce, sesame oil, white pepper, and salt to taste.
06 - If using, slowly drizzle the beaten egg white into the simmering soup while stirring gently to form delicate egg strands.
07 - Ladle the soup into bowls and garnish with spring onion greens and fresh coriander as desired. Serve hot.

# Tips from dashanddishes:

01 -
  • It's surprisingly gentle on the stomach while feeling deeply nourishing—the kind of soup that makes you feel cared for from the inside out
  • Takes just 50 minutes from start to finish, yet tastes like you've been tending a pot all afternoon
  • Works beautifully with whatever proteins you have on hand, or none at all if you're cooking vegetarian
  • That translucent winter melon has an almost silken texture that melts on your tongue in the most unexpected way
02 -
  • The blanching step isn't just technique—it's what separates a cloudy, murky soup from one that's clear and refined. I skipped it once thinking it was unnecessary, and the difference was immediate and humbling.
  • Don't rush the simmering of the winter melon. Those 15 minutes aren't wasted time; they're when the magic happens and the melon becomes translucent. If you hurry, you'll have undercooked chunks instead of tender, delicate pieces.
  • If you're adding the egg white, keep the heat at a gentle simmer. Too violent a boil and your delicate strands will break apart into clouds. Patience here creates poetry.
03 -
  • Make your own broth if time allows—it transforms this from a quick weeknight soup into something that tastes genuinely nourishing. Simmer chicken bones or vegetable scraps for an hour, strain, and use that liquid instead.
  • The melon is done when it just turns translucent—not a moment longer. Overcooked, it becomes mushy and loses that delicate texture that makes the soup special.
  • If you're nervous about the egg white strands, practice is optional. The soup is perfect without them, but mastering this technique feels like learning a small secret that makes you a better cook.

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