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Photo: Mini Double Boiled Winter Melon Soup by Ceeseven, CC BY-SA 4.0, cropped and resized.
Double-boiled soup 燉湯
Winter melon cup
冬瓜盅dung1 gwaa1 zung1
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. The melon itself is the pot, and winter melon is cold.
Good for A summer banquet soup traditionally believed to clear heat and refresh.
- 45 minprep
- 2 h 30 mincook
- 6servings
- Double-boilSummer
Eat at ? Start by …
Ingredients
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0 of 7 in the pot
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Fresh: local Asian grocerAbout
- 1 quarts1 LWater
1 pantry item with a checked Amazon match. Buy the fresh produce and meat locally or on Weee!.
Method
- Cut the melon about a third of the way down. Scoop out the seeds and some flesh to leave walls 2 cm thick. Carve the rim if you like.
- Soak the scallops, mushrooms, lotus seeds and shrimp; dice the mushrooms.
- Stand the melon in a heatproof bowl. Fill with everything and the hot stock.
- Steam over simmering water, covered, for 2 to 2.5 hours until the walls are soft. Scrape some flesh into each bowl.
- Skim off any fat and season with salt just before serving.
Who should go easy
Skip if you run cold. Contains shellfish.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022), Hong Kong Department of Health, Chinese Medicine Regulatory Office, "中醫飲食養生 - 五穀與蔬果". How we judge a soup’s nature.
Watch someone make it
Home cooks on YouTube. Opens right here.
